Roasted Miso Chicken Thighs
A quick, savory glaze that browns into sticky, caramelized patches on tender chicken thighs—perfect for busy weeknights or special occasions.
Ingredients
For the Miso Glaze
- 3 tablespoons white miso paste Use a sweet, mild shiro (white) miso for the best flavor.
- 2 tablespoons brown sugar Light brown sugar is preferred for even melting and browning.
- 2 teaspoons rice vinegar Adds tanginess to the glaze.
- 2 tablespoons softened butter Use unsalted butter for better control over seasoning.
- ¼ teaspoon red pepper flakes Adjust for desired spice level.
- ¼ teaspoon ground ginger Or use 1 teaspoon freshly grated ginger.
- ¼ teaspoon black pepper For additional flavor.
For the Chicken
- 1 ½ lbs boneless skinless chicken thighs Choose uniform pieces for even cooking.
- Green onions, for serving Optional garnish.
Instructions
Preparation
- Preheat your oven to 425°F and position a rack in the center. Line a large rimmed baking sheet with a silicone mat, parchment, or foil.
- In a small bowl, combine white miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper. Mix until smooth and slightly creamy.
- Pat the chicken thighs dry with a paper towel and trim any excess fat. Arrange the thighs on the lined baking sheet with space between each.
- Coat each thigh with a dollop of the miso glaze, ensuring an even layer.
Cooking
- Roast the chicken for about 25 minutes until the glaze is caramelized and the chicken is cooked through.
- If any glaze pools on the pan, spoon it back over the thighs during baking.
- Let the chicken rest for a few minutes before serving.
Serving
- Serve hot with rice, noodles, slaw, or steamed veggies, garnished with green onions if desired.
Notes
For extra flavor, scrape up any stuck bits from the pan and reapplication them onto the chicken during serving. Can be stored in the fridge for up to 4 days or frozen for 3 months.