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Plate of roasted miso chicken thighs garnished with green onions

Roasted Miso Chicken Thighs

Juicy chicken thighs coated in a sticky, savory miso glaze, baked to perfection for an easy, family-friendly weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Miso Glaze
  • 3 tablespoons white miso paste
  • 2 tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • 2 tablespoons softened butter
  • ¼ teaspoon red pepper flakes Adjust for more heat if desired.
  • ¼ teaspoon ground ginger Or 1 teaspoon freshly grated ginger.
  • ¼ teaspoon black pepper
For the Chicken
  • 1.5 pounds boneless skinless chicken thighs
  • Green onions for serving (optional)

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil.
  3. In a small bowl, use a fork to smash together miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper.
  4. Pat chicken thighs dry and trim excess fat.
Cooking
  1. Place chicken thighs on the baking sheet. Add a dollop of the miso mixture to each thigh and spread evenly.
  2. Bake for 25 minutes until caramelized and darkened.
  3. If the miso butter melts away, spoon it back on top during cooking.
Serving
  1. Serve hot with rice, noodles, stir-fry, or steamed veggies.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for about 3 months. Reheat in the oven or microwave.