Golden, crispy miso chicken roasted to juicy perfection with an irresistible savory-sweet glaze. This easy dinner needs just a handful of ingredients and less than 10 minutes of prep.
Ever since I’ve become a mom, I have a new appreciation for quick and easy dinners without sacrifice on flavor, nutrition and presentation. And this miso chicken fits the bill just right! With less than 10 minutes to prepare the chicken and only 6 ingredients, the oven does the rest of the cooking for you.
The miso marinade is where all the flavors come together. I use a couple of Asian ingredients you can easily find in the international section of the grocery store to layer the flavor. And if you’ve never used miso paste, it’s definitely going to become your new favorite ingredient. It’s salty with so much umami. A little bit goes a long way and adds so much rich and decadent flavor to proteins and vegetables.
I combine that with soy sauce, sesame oil, sriracha, and rice wine vinegar for a simple sauce that beautifully caramelizes on the chicken for a bite bursting with flavor! Serve with my Asian-style noodle salad or cucumber mango salad for a refreshing menu any night of the week.
This is my favorite chicken marinade recipe ever, taste wise and quick and easy too! ~Del
Table of Contents
What is miso paste?
Miso paste is a fermented soybean paste that has a salty, rich, and savory flavor. There is no one way to describe it though. You’ll find different varieties of miso paste out there, from white to red to deep brown.
Kinds of miso paste
The lighter the color, the milder the paste is. You can find a tub of miso paste at a local Asian store. The great thing about it is that it lasts forever in the fridge. Amazing stuff!
Key Ingredient Notes
- Miso paste – Fermented soybean paste that gives layers of umami and saltiness in every bite.
- Sesame oil adds a nice toasted flavor.
- Mirin, aka rice wine, is an Asian ingredient that adds a nice sweetness with a touch of tang. If you can’t find it, just add rice wine vinegar.
- Sriracha adds a kiss of heat. Omit if desired.
- Soy sauce gives more depth of rich flavor and seasons the chicken.
- Bone-in, skin-on chicken thighs, legs, and wings – My favorite since they are so juicy and tender after roasting. You can also use bone-in, skin-on breasts if desired.
- Green onion – A fresh and bright garnish with a light onion flavor if desired.
- Black or white toasted sesame seeds – Another garnish option that adds nuttiness and crunch to the finish.
How to make miso chicken
1. Make the Miso Marinade
- Whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce, and salt in a small bowl until nice and smooth.
2. Marinate the chicken
- 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.
- Marinate for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate for 30 minutes prior to cooking.
3. Roast the Chicken
- Preheat the oven to 350°F (175°C).
- Place the chicken in one layer on the baking pan.
- Bake for 35-45 minutes, or until internal temperature registers at least 180°F (82°C).
- Brush the roasted chicken with the juices.
- Garnish with sliced green onion and sesame seeds.
- Serve with cooked rice or roasted vegetables of your choice for a complete meal.
Expert Tips
- Make sure to pat the chicken very dry before roasting. This helps the skin to become nice and golden brown plus crispy in the oven.
- Use white miso paste here. I like it for it’s more mild flavor that’s still so rich and decadent when paired with the chicken things.
- Try using chicken breasts too if you want! I like to use bone-in, skin-on chicken breasts, this way they stay juicy and moist through cooking.
- If you can’t find mirin, you can easily use rice wine vinegar as well.
- You’ll know the chicken is cooked when the internal temperature reads 180°F on a meat thermometer.
- Serve the miso chicken thighs with sushi rice or vegetable fried rice for two delicious sides.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.
You can freeze miso glazed chicken as well as long as you cool it to room temperature first. Then freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
FAQs
Yes, it’s so delicious when paired with chicken thighs for a marinade. Just mix the sauce with other ingredients like sesame oil and soy sauce for an easy marinade that adds so much flavor.
It’s fermented soy bean paste that is know for it’s rich umami flavor and pairs nicely with proteins.
Yes, it’s great for gut health since it’s a fermented food and is rich in probiotics.
More Delicious Chicken Recipes
Miso Chicken Recipe
Ingredients
- 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
- 2 lbs bone-in skin-on chicken thighs, legs and wings
- 1 green onion for garnish optional
- 1 teaspoon black or white toasted sesame seeds for garnish optional
Instructions
- 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.
- Marinate for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate for 30 minutes prior to cooking.
- Preheat the oven to 350°F (175°C).
- Place the chicken in one layer on the baking pan. Bake for about 35 minutes, or until internal temperature registers 180°F (82°C).
- Garnish with sliced green onion and sesame seeds. Serve with steamed rice, or vegetables of your choice for a complete meal.
⭐️ Did you make this recipe?
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Tips & Notes
– Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.
– You can freeze the miso-glazed chicken as long as you cool it to room temperature first. Then freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
Nutrition
This recipe was originally published on May 31, 2016.
