Baked Miso Chicken
Prepare this easy marinaded baked miso chicken with a handful of ingredients in under an hour for a hearty dinner better than takeout!
Ingredients
- 2 tablespoons miso paste Note 1
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon mirin aka rice wine
- 1 teaspoon Sriracha more if you like spicy
- 1 teaspoon soy sauce Note 2
- 1 teaspoon kosher salt
- 4 bone-in skin-on chicken thighs Note 3
For garnish
- 1 green onion optional
- 1 teaspoon black or white toasted sesame seeds optional
Instructions
- In a small bowl, whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce, and salt until nice and smooth.2 tablespoons miso paste, 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 tablespoon mirin, 1 teaspoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon kosher salt
- Place the chicken in a large ziplock bag and pour the prepared marinade. Squeeze out the air, as you close the bag. Massage the marinade into the meat to distribute it evenly. (You can also marinade the chicken in a large non-reactive bowl.)4 bone-in skin-on chicken thighs
- Marinade the chicken for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until ready to cook.
- Preheat the oven to 350°F (175°C).
- Arrange the chicken in one layer in a baking pan. Bake for about 35 minutes, or until internal temperature registers 175°F (80°C).
- Garnish with sliced green onion and sesame seeds. Serve with steamed rice, or vegetables of your choice for a complete meal.1 green onion, 1 teaspoon black or white toasted sesame seeds
Notes
Grilling Instructions: Preheat the grill to medium-high. Place the chicken skin side down, and cook until internal temperature reaches 185°F, about 40 minutes, flipping them over halfway through.
Note 1: 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, I recommend using white miso for this recipe.
Note 2: You may substitute coconut aminos or tamari if desired.
Note 3: 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!
Storing Tips:
- Store leftover miso chicken in an airtight container for 3-4 days.
- Freeze your unbaked chicken in the marinade for up to 3 months.
- Thaw frozen chicken in the fridge overnight, and bake as normal.
- Reheat warm leftover cooked chicken covered in the oven at 350°F for 15 minutes. Then, remove the cover, and continue to bake for 5 more minutes or until the chicken skin is golden brown and crisp.
- Store leftover miso chicken in an airtight container for 3-4 days.
- Freeze your unbaked chicken in the marinade for up to 3 months.
- Thaw frozen chicken in the fridge overnight, and bake as normal.
- Reheat warm leftover cooked chicken covered in the oven at 350°F for 15 minutes. Then, remove the cover, and continue to bake for 5 more minutes or until the chicken skin is golden brown and crisp.
Nutrition
Serving: 1thighCalories: 515kcalCarbohydrates: 4.9gProtein: 33gFat: 39.5gCholesterol: 189.5mgSodium: 819.5mgSugar: 1.9g
* Disclaimer: All nutrition information are estimates only.