These unbelievably moist chicken thighs boast crispy, caramelized, miso-and-honey glazed skin. Sweet, salty, umami deliciousness.
There’s a tremendous amount of flavor in this dish! And you need very few ingredients to pull it together. Much of the flavor comes from miso, a fermented soybean paste that’s salty, toasty, earthy, tangy, and incredibly rich! The sweet honey and mirin, and tangy vinegar compliment the miso while elevating its individual flavor notes.
Look at that beautifully charred skin! You can thank the miso and honey for that! The sugars in the miso and honey caramelize in the oven, creating a sweetness that perfectly balances the saltiness of the miso.
What type of miso should you use? I used white miso, which is more mild than the aged version known as red miso. You could certainly use red miso for a more intense flavor.
Can you use chicken breasts instead of thighs? Absolutely! Choose bone-in or boneless chicken, and skin-on or skinless chicken breasts (you can also use boneless, skinless thighs by the way). Note that chicken breasts might cook in less time, so start checking after about 20 minutes of cooking. Cook all chicken to an internal temperature of 165 degrees.
What should you serve with your miso chicken? I served my miso chicken with fluffy rice and steamed mixed vegetables. Rice is an excellent side dish, as is any cooked grain. And when it comes to vegetables, anything goes!
Miso Chicken Thighs
Ingredients
- Cooking spray or vegetable oil for coating the pan
- 8 skin-on, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1/4 cup white miso, or red miso for a more intense flavor
- 2 tablespoons butter, softened
- 1 tablespoon honey
- 1 tablespoon mirin, Japanese rice wine
- 1 teaspoon rice vinegar, regular or seasoned
- Chopped or sliced green onions for serving, optional
Instructions
- Preheat the oven to 400 degrees. Coat a shallow baking dish with cooking spray or a thin layer of oil.
- Pat both sides of the chicken thighs dry, season both sides with salt and pepper, and add the thighs to the prepared pan, skin-side up.
- In a medium bowl, combine the miso, butter, honey, mirin, and rice vinegar. Mix well. Spread the mixture all over the chicken thighs. Let stand for 15 minutes (or refrigerate for up to 8 hours).
- Bake for 35 to 45 minutes, until a meat thermometer registers 165 degrees when inserted into the thickest part. Timing will depend on the size of your chicken thighs.
- Top with green onions, if using, and serve.