Ingredients
Chicken and 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
- 1 ½ lb boneless skinless chicken thighs
For Serving (Optional)
- Green onions, sliced
Instructions
- Preheat the oven: Heat your oven to 425°F (220°C). Prepare a large rimmed baking sheet by lining it with a silicone baking mat, parchment paper, or aluminum foil for easy cleanup.
- Make the miso marinade: In a small bowl, use a fork to thoroughly combine 3 tablespoons of white miso paste, 2 tablespoons of brown sugar, 2 teaspoons of rice vinegar, 2 tablespoons of softened butter, and ¼ teaspoon each of red pepper flakes, ground ginger, and black pepper until smooth and well mixed.
- Prepare the chicken thighs: Pat the chicken thighs dry with a paper towel. Trim any excess fat or dangling pieces using kitchen scissors. Arrange the thighs on the prepared baking sheet.
- Coat the chicken: Add a generous dollop of the miso mixture on top of each chicken thigh. Use your hands to spread and smoosh the marinade evenly over each piece, ensuring full coverage.
- Bake the chicken: Place the baking sheet in the oven and bake the chicken for about 25 minutes. The miso butter will caramelize and darken in color. If the marinade melts off during baking, spoon it back onto the chicken once or twice to keep the flavor intense.
- Enhance with pan bits: If there are any browned bits stuck to the pan, add a splash of water, scrape them up, and brush this flavorful mixture onto the chicken using a pastry brush. This step adds extra depth and color to the chicken.
- Serve: Serve the roasted miso chicken hot with your choice of sides such as steamed rice, noodles, Asian slaw, stir-fried vegetables, or steamed greens. Garnish with optional sliced green onions for freshness and a pop of color.
Notes
- Patting the chicken dry ensures the marinade sticks better and caramelizes nicely.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
- This recipe works best with boneless skinless thighs because they cook evenly and stay tender.
- You can substitute butter with a neutral oil if you want a dairy-free version, but butter adds richness.
- Leftover chicken can be refrigerated and enjoyed cold or reheated within 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
