Roasted Miso Chicken Thighs
Bone-in, skin-on chicken thighs roasted with a sticky miso-honey glaze for crispy skin and juicy meat. Quick, comforting weeknight dinner with bold umami flavor.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs about 2–2.5 lbs
Miso Marinade & Glaze
- 3 tbsp white shiro miso paste
- 2 tbsp soy sauce or tamari
- 2 tbsp mirin or 1 tbsp rice vinegar + 1 tbsp sugar
- 1½ tbsp honey or maple syrup
- 1 tbsp toasted sesame oil
- 2 garlic cloves grated
- 1 tsp fresh grated ginger
- 1 tbsp neutral oil for roasting
To Finish
- Sesame seeds
- scallions thinly sliced
- Lemon wedge optional
- Salt & pepper
Instructions
- Whisk together white miso, soy sauce, mirin, honey, sesame oil, grated garlic, and ginger in a bowl until smooth. Reserve 2 tablespoons for glazing later.
- Pat chicken dry. Rub marinade over thighs, getting under the skin where possible. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours.
- Preheat oven to 425°F (220°C). Place thighs skin-side up on a rimmed sheet or cast-iron skillet. Brush skin with neutral oil, season lightly, and roast 25–30 minutes until skin is golden and internal temp reaches 165°F (74°C).
- Brush reserved glaze over thighs during the last 3–4 minutes. For extra caramelization, broil 1–2 minutes—watch carefully to prevent burning.
- Let chicken rest 5 minutes. Sprinkle with sesame seeds and scallions and serve with rice and pickles or salad.
Notes
- Do not use raw reserved marinade as-is; boil briefly if serving as a sauce.
- Adjust salt depending on miso and soy sauce saltiness.
- Bone-in, skin-on thighs give the best texture and flavor.
Nutrition
Calories: 460kcalCarbohydrates: 12gProtein: 32gFat: 30gSaturated Fat: 8gSodium: 820mgSugar: 8g
Tried this recipe?Let us know how it was!
