Baked Miso Chicken

Why you’ll love this recipe:

Marinating roasted chicken with ultra-flavorful miso paste is a game-changer! Miso adds an unbelievably savory, rich taste to anything it touches and helps to tenderize the chicken while it’s marinating. 

• Flavor – Miso baked chicken is full of Asian flavors. Sesame oil, soy sauce, and a splash of mirin enhance the salty taste of the miso, adding lots of depth. Then, Sriracha gives each bite a spicy kick! 
• Quick – With just 10 minutes of prep time and 5 easy recipe steps, you’ll have dinner done in a snap!   
• Versatile – Easily transform this recipe into a sheet pan dinner by roasting chopped veggies alongside the miso chicken. 

Serve miso chicken over fluffy white rice, and you’ve got yourself a Japanese-inspired, family-friendly meal that I guarantee is better than takeout!  

Key Ingredient Notes:

• Chicken – Bone-in or boneless chicken thighs with the skin are best. Drumsticks, wings, and legs all work as well. Use whatever you have on hand!    
• Miso paste – There are different varieties of miso paste. Red or dark miso paste tends to be richer, while yellow/white miso paste is milder. If you’re new to miso paste, start with white miso, and take a look at this miso soup recipe for more information about miso paste. 
• Mirin – Also known as Japanese rice wine, mirin helps to tenderize the meat.
• Sesame oil – This has a nutty, toasted flavor and is usually the secret to an outstanding Asian-inspired recipe. 
• Sriracha – A type of hot chili sauce, I like to add just a touch of Sriracha for a touch of heat and spice. Don’t skip it, because it adds to the flavor of the marinade! Just adjust the amount you use based on your personal preference. A little bit goes a long way!  
• Soy sauce – I use this to add a salty, savory flavor to the marinade. Use low-sodium soy sauce for a healthier alternative. Or, swap it out for coconut aminos or tamari, if preferred. 

How to make this recipe:

1. Make the miso marinade

• Whisk the miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce, and salt in a small mixing bowl. 
• Mix until the marinade has a nice and smooth texture. 

2. Marinate the chicken 

• Pour the marinade over the chicken in a large freezer bag or bowl. 
• If using a freezer bag, squeeze out as much air as possible. Then, seal the bag, and massage the marinade into the meat, ensuring it is distributed evenly.
• Marinate the chicken for at least 20-30 minutes or overnight. 
• If you plan on cooking the chicken within 30 minutes, keep it at room temperature. Otherwise, refrigerate it until you’re ready to cook. 
• Remember to remove the chicken from the fridge 30 minutes before cooking to ensure the meat roasts evenly! 

PRO TIP- If using a bowl to marinate the chicken, choose a non-reactive bowl, like a glass or ceramic bowl. The acidic ingredients in the marinade can react with aluminum or cast iron, giving the meat a metallic taste.

3. Bake the miso chicken

• Preheat your oven to 350°F (175°C). 
• Place the chicken skin side up on a baking pan, and spread it out into an even layer.
• Bake the miso chicken for about 35 minutes or until the internal temperature registers 175°F (80°C). Check for doneness using an instant meat thermometer. 
• Garnish the miso baked chicken with sliced green onions and toasted sesame seeds, and enjoy!  

Can I grill my miso chicken?

To grill bone-in chicken, follow the same preparation process of making the miso marinade and marinating the chicken. 

• Grill the marinated chicken over medium-high heat, skin side down. 
• Flip the chicken halfway through cooking time, after about 20 minutes. 
• Cook the chicken for about 40 minutes or until the internal temperature reaches 175°F.
• Other cuts of chicken, such as drumsticks and breasts, may need to cook for more or less time. 

Side Dish Ideas:

While the miso chicken is roasting, get started on some sides. Stick with classic side dish ideas, or round out the meal with more homemade takeout recipes. Here are some of my favorites! 

• Grilled Mixed Vegetables
• Garlic Butter Rice
• 15-Minute Sesame Oil Noodles
• Instant Pot Egg Fried Rice

Storing Tips:

• To store – Transfer leftover baked miso chicken to an airtight container, and keep them in the refrigerator for 3-4 days. 
• To reheat – Chicken thigh skin loses its crispy texture after it’s cooled and stored in the fridge. To crisp the skin back up without drying out the meat, place the chicken in a baking dish, and cover it tightly with foil. Reheat for about 15 minutes at 350°F. Then, uncover, and continue heating for 5 more minutes or until the skin is golden brown and crisp again. 
• To freeze: The best way to freeze miso chicken is uncooked in the marinade. Place the chicken and the marinade in a freezer bag, seal the bag tightly, and freeze for up to 3 months. To serve, thaw it in the fridge overnight, and proceed with the recipe as normal. 

Baked Miso Chicken FAQs:

More Chicken Recipes:

• Grilled Teriyaki Chicken
• Easy Orange Chicken Recipe
• Thai Cashew Chicken
• Chinese Chicken Stir-Fry