Description
This Roasted Miso Chicken Thighs recipe features juicy boneless, skinless chicken thighs coated in a savory-sweet miso butter mixture, caramelized to perfection in the oven. It’s a quick and flavorful dish that combines Asian-inspired ingredients like white miso paste, rice vinegar, and ground ginger, making it perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Chicken
- 1 ½ lb boneless skinless chicken thighs
Miso Marinade
- 3 tablespoons white miso paste
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons softened butter
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- ¼ teaspoon black pepper
Garnish
- Green onions, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil for easy cleanup.
- Mix Miso Marinade: In a small bowl, use a fork to thoroughly combine 3 tablespoons white miso paste, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 2 tablespoons softened butter, ¼ teaspoon red pepper flakes, ¼ teaspoon ground ginger, and ¼ teaspoon black pepper until smooth.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Trim off any dangling or excess fat using kitchen scissors. Place the chicken thighs evenly on the prepared baking sheet.
- Apply Marinade: Add a generous dollop of the miso mixture onto each chicken thigh. Use your hands to evenly spread and smoosh the marinade over the top and sides of each piece, ensuring full coverage.
- Bake: Bake the chicken in the preheated oven for 25 minutes. The miso butter will caramelize and darken in color. During baking, if the marinade melts off, spoon it back onto the thighs 1-2 times to keep them flavorful and moist.
- Enhance Flavor: If any browned bits stick to the pan, add a splash of water to loosen them. Scrape up these flavorful bits and use a pastry brush to evenly coat the chicken thighs with this mixture for added depth.
- Serve: Serve the hot roasted miso chicken thighs garnished with green onions if desired. Pair with rice, noodles, Asian slaw, stir-fried vegetables, or steamed greens for a complete meal.
Notes
- Patting the chicken dry ensures better caramelization of the marinade.
- You can substitute ground ginger with freshly grated ginger for a more vibrant flavor.
- For extra crispness, you may broil the chicken for the last 1-2 minutes while watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Adjust the red pepper flakes to your preferred spice level or omit if sensitive to heat.
