Miso Chicken
Juicy, tender and irresistibly flavorful sesame miso chicken is roasted to golden crispy perfection. Easy and delicious dinner with less than 10 minutes of hands-on time.
{scroll down for the video tutorial}
Ever since I’ve become a mom, I have a new appreciation for quick n’ easy dinners without sacrifice on flavor, nutrition and presentation. 🙂
And this sesame miso chicken fits the bill just right! Less than 10 minutes to prepare the chicken, and the rest is done in the oven for you.
The marinade is where all the flavors come together. Lots of asian flavors in here. Think, miso paste, sesame oil (<- my absolute favorite!), mirin, aka sweet rice wine (not to be confused with rice wine vinegar, read this post for more details), soy sauce and sriracha. If you’re not into spicy food, don’t worry it’s not spicy at all. But feel free to increase the heat by doubling, or even tripling the sriracha.
Let’s talk about miso paste…
What’s miso paste? It’s a fermented soybean paste that has 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. A quick tip: 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!
Really you don’t need a step-by-step visual for this one, but as per usual, I had to include it.
I served this chicken with plain white rice one night, then made chicken fried rice with the leftovers the next. Now that’s what I call “Winner, winner, chicken dinner!”
Hope you enjoy this recipe. Thank you for reading!
Sesame Miso Chicken
Juicy, tender and irresistibly flavorful sesame miso chicken is roasted to golden crispy perfection. Easy and delicious dinner with less than 10 minutes of hands-on time.
Yield: 2-4 servings
Ingredients:
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon miring (aka rice wine)
- 1 teaspoon Sriracha (more if you like spicy)
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt
- 2 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
Directions:
- 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 on baking pan. Bake for about 35 minutes, or until internal temperature registers 170°F (76°C).
- Garnish with sliced green onion and sesame seeds. Serve with steamed rice, or vegetables of your choice for a complete meal.
Adapted from my Roasted Miso Chicken that I shared on Real Housemoms.
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So which color of miso would you recommend for this recipe?
Hi, Dianna. If you’re new to miso, I suggest trying white miso, which has much milder flavor. But if you already love miso and you’re not afraid bolder flavor, you can go with darker miso.
This marinade is SO good, I added the zest and juice of a lime, a smidge of honey and a splash of fish sauce and it’s going to be my go-to for BBQ’s this summer! I’m actually marinating thinly sliced pork and oyster mushrooms in it right now to throw on top of noodle bowls for dinner. Thanks for the great recipe!
Hi, Brianna! I’m so happy you love this marinade, and I love your twist with lime, honey and fish sauce. I’ll be trying it later this summer. Thank you for your feedback!
This looks amazing? Would this work with-boneless skinless thighs? If so, how would you adjust the coming time?
Absolutely! I’d start checking for doneness after about 20 minutes. If you poke with a for, the juices should be clear, or internal temp should reach 165°F. Hope you’ll enjoy, Victoria!
Such deliciousness in such a short time! The video makes it look even easier. Thanks for a great recipe Shinee! Can’t wait to try it.
Thanks, Lisa! Glad you liked it. 🙂
I’m not much of a cook, so I’m totally down with the 10min prep time! This looks amazingly delicious!
Thanks, Olivia! They do taste as good as they look. 🙂 Hope you give it a try.
This sounds very simple and delicious! I love sesame chicken, and adding miso will only make it amazing!
Ditto, miso is a great compliment to sesame. Thanks, Diana!
Yum this looks fabulous. Bonus that it is easy to prepare and have on the table in no time. Pinning this one for dinner soon.
Hope you give it a try. It’s a great dinner for weeknights.
I love how flavorful miso paste is. This would be amazing, especially if you used a little extra miso to make a sauce!
Sauce would have been wonderful, maybe next time I’ll make extra. Thanks for the idea, Bintu.
That marinade sounds wonderful! I use miso in cooking all the time, but never thought to put it in a marinade – so now that’s a must try!
Definitely give it a try. It works great. Thanks, Anne!
It’s hard to believe that this takes only 10 minutes to prep — it’s on next week’s menu!
Hope you enjoy it, Sue. Let me know how it turns out. Thanks!
Could you make the marinade then freeze the chicken? This would be a fun way to have take out at home.
Hi, Maria! I think it’s best to cook after marinating.