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+ servings

Baked Miso Chicken

Change up your roasted chicken game a bit with addition of flavorful miso paste into your marinade. It adds delicious savory flavor to anything it touches. Hearty dinner in less than an hour! 


  • 2 tablespoons miso paste
  • 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
  • 1 teaspoon kosher salt
  • 4 bone-in skin-on chicken thighs

For garnish

  • 1 green onion, optional
  • 1 teaspoon black or white toasted sesame seeds, optional


  • In a small bowl, whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce and salt until nice and smooth.
  • 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. Marinade for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until 30 minutes prior to cooking.
  • Preheat the oven to 350°F (175°C).
  • Place 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.


Grilling Instructions: Preheat the grill to medium high. Place the chicken skin side down, cook until internal temperature reaches 185°F, about 40 minutes, flipping them over half way through.

Nutrition Information

Serving: 1thigh, Calories: 515kcal, Carbohydrates: 4.9g, Protein: 33g, Fat: 39.5g, Cholesterol: 189.5mg, Sodium: 819.5mg, Sugar: 1.9g
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