This miso chicken thighs recipe is easy to make and comes out savory, tender, and flavorful so you don’t stop at one bite. Made with a simple miso-based marinade, this healthy and protein-rich Japanese chicken dish delivers big umami flavor with minimal effort. Easy Asian chicken thighs with miso feel elevated yet approachable—perfect for busy weeknights, meal prep, or a casual dinner that still impresses. This recipe is done on the stovetop, but is versatile for the oven as well.
Table of contents
Miso is underrated because it really is one of the best and most important Asian ingredients out there. The versatility makes Japanese miso paste such a “must-have” in my kitchen, and it is easy to use for everything from marinades, salad dressings, sauces, and glazes.
Not to mention, miso paste will last a year in the fridge and is great to have on hand for elevating all kinds of simple dishes.
Miso is more than miso soup, so of course, miso chicken thighs would be the natural alternative, right?
Well, it has to be because these are lip-smacking delish and I think teriyaki chicken has some competition because miso with chicken is the way to go and will win over your taste buds. I make this for my healthy lunch prep on Sundays, and it’s a chicken dinner win with guests.
Let’s go!
What Are Miso Chicken Thighs?
Miso chicken thighs are made by marinating chicken thighs in a mixture of mostly miso paste—a traditional Japanese fermented soybean paste known for its rich umami flavor.
When cooked, the miso caramelizes slightly, creating a savory glaze that clings to the chicken and enhances its natural richness. Since miso is salty, savory, umami, and a bit sweet…miso shines in this dish, and the chicken barely needs any other seasonings.
This miso chicken thigh recipe uses a balanced marinade that highlights the miso without overpowering the chicken.
Why This Miso Chicken Thighs Recipe Works
- High-impact, low-effort – A short ingredient list with bold flavor. Very few steps and is so easy to put together.
- Naturally juicy – Chicken thighs stay tender and are forgiving during cooking, making this recipe great for all kinds of homecooks that want to try a miso chicken recipe.
- Deep umami flavor – Thanks to fermented miso paste
- Versatile cooking options – Oven, skillet, grill, or air fryer
- Meal-prep friendly – Tastes even better the next day
Ingredients for Miso Chicken Thighs
This recipe works with 1.5 lbs of boneless chicken thighs.
Chicken Thighs
- 1.5 pounds chicken thighs – I used boneless, skinless chicken thighs for this recipe. You can use skin on and bone-in and adjust the cook time accordingly.
Miso Marinade
- 3 tablespoons yellow miso paste – Mild, slightly sweet, umami-rich. You can also use the miso paste of your choice, white miso being the mildest and darker/red miso being much stronger in salt and flavor.
- 1 tablespoon soy sauce or tamari – Adds depth and salt balance
- 1 tablespoon honey or brown sugar – Helps with caramelization and balance sweetness
- 1 tablespoon mirin – Brightens and balances richness
- 1 teaspoon ginger powder
ExtrA Ingredients
- avocado oil
- 1/2 tbsp butter – This adds richness to the miso glaze at the end
- 2 tbsp water – for adding moisture and sauce when the lid is put on the pan during cooking
Equipment Needed
- Large bowl or zip-top bag
- Measuring spoons
- Tongs
- braiser pan with lid
How to Make Miso Chicken Thighs
- In a bowl, whisk together miso paste, soy sauce, honey, mirin, and ginger powder until smooth. Reserve about 1/4 cup of miso marinade and set aside in the refrigerator.
- Add the chicken thighs and coat thoroughly, working the marinade all over the chicken, and be sure to submerge the chicken or turn it halfway through the marinating time.
Cover and refrigerate overnight or 24 hours.
- Add the chicken thighs and coat thoroughly, working the marinade all over the chicken, and be sure to submerge the chicken or turn it halfway through the marinating time.
- Remove chicken from the fridge 20 minutes before cooking for even heat distribution. Set aside the extra miso marinade sauce.
- Heat skillet over low-medium heat. Add avocado or neutral oil.
- Wipe the marinade off the chicken.
- Place the chicken, flat side or skin side down, and do not disturb the chicken. Let the chicken sear for about 12 minutes and be sure the heat is just under medium so the chicken cooks slowly. Watch that the heat is low-medium as to not burn the chicken and allow a slow searing to form.
- Once the side has become golden and seared, flip. Cook for another five minutes. Then, add two tablespoons of water and close the pan with a lid. 10-12 more minutes. Be sure the heat is low-medium.
- Remove the lid, baste the chicken very well with miso marinade and sear and cook the chicken thoroughly using tongs to flip and move the chicken thighs.
- Increase the heat very slightly if needed. 3-5 more minutes. Be sure to watch that the sauce doesn’t burn, but it will start to caramelize and coat the chicken. Cooked chicken has an internal temp of 165 F.
- Add a pat of butter and finish by flipping around and coating the chicken
- Rest the chicken thighs for 3-5 minutes and then serve with garnishes and sides of choice. Enjoy!
More Cooking Methods
Oven-Baked Miso Glazed Chicken Thighs
- Preheat oven to 400°F
- Arrange chicken skin-side up on a lined baking sheet
- Baste 2-3 times during cooking and brush butter at the end
- Roast for 35–40 minutes
Best Tips for Perfect Miso Chicken Thighs
- Use white or yellow miso for balance
- Avoid high heat to prevent burning- go low and slow to keep the chicken tender
- Wipe the marinade off before placing the chicken in the skillet, then baste and add miso marinade towards the end so it doesn’t burn
- Watch the skillet temperature so the chicken thighs don’t cook too fast
- Don’t overload sugar—miso caramelizes naturally
- Let the chicken rest 5 minutes before serving
- Brush with extra marinade near the end
Add-Ins & Variations
- Spicy: Add chili flakes or gochujang (like in this gochujang chicken thighs recipe)
- Citrusy: Finish with lime or yuzu juice
- Garlicky: Add extra grated garlic
- Honey-forward: Swap sugar for maple syrup
How to Serve Chicken Thighs with Miso
- Steamed jasmine, coconut rice, or plain medium-grain rice
- Serve as a healthy and protein-focused meal with a crunch salad with miso dressing
- Sautéed bok choy or green beans
- Cucumber salad with sesame
- Pickled vegetables
- Noodles or fried rice
- Have refreshments that go well like yuzu iced tea, mango iced tea, or lemongrass tea
This dish pairs especially well with simple sides that let the umami shine.
FAQs
Can I use bone-in chicken thighs?
Yes—add more cooking time by about 5–8 minutes.
Is miso very salty?
It’s savory, not just salty. The miso marinade is well balanced with sweetness, and you can even taste it as it is to see how the salt and sweet go well together.
Can I make this ahead?
Yes—marinate up to 24 hours in advance.
Can I freeze miso chicken thighs?
Yes—freeze raw chicken in marinade for up to 2 months. Thaw well and follow recipe.
This miso chicken thighs recipe is proof that simple ingredients can create deeply satisfying flavor. With its glossy finish, tender texture, and rich umami depth, miso glazed chicken thighs deserve a regular spot in your rotation.
Chicken thighs marinated in miso are comforting, elegant, and easy.
Equipment
- Large bowl or zip-top bag
- braiser pan with lid
Ingredients
Chicken Thighs
- 1½ pounds chicken thighs
Miso Marinade
- 3 tablespoons yellow miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon mirin
- 1 teaspoon ginger powder
Extra Ingredients
- 1 tbsp avocado oil
- ½ tbsp butter
- 2 tbsp water – for adding moisture and sauce when the lid is put on the pan during cooking
Instructions
- In a bowl, whisk together miso paste, soy sauce, honey, mirin, and ginger powder until smooth. Reserve about 1/4 cup of miso marinade and set aside in the refrigerator.3 tablespoons yellow miso paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon mirin, 1 teaspoon ginger powder
- Add the chicken thighs and coat thoroughly, working the marinade all over the chicken, and be sure to submerge the chicken or turn it halfway through the marinating time.Cover and refrigerate overnight or 24 hours.Remove chicken from the fridge 20 minutes before cooking for even heat distribution. Set aside the extra miso marinade sauce.1½ pounds chicken thighs
- Heat skillet over low-medium heat. Add avocado or neutral oil. Wipe the marinade off the chicken.1 tbsp avocado oil
- Place the chicken, flat side or skin side down, and do not disturb the chicken. Let the chicken sear for about 12 minutes and be sure the heat is just under medium so the chicken cooks slowly. Watch that the heat is low-medium as to not burn the chicken and allow a slow searing to form.
- Once the side has become golden and seared, flip. Cook for another five minutes. Then, add two tablespoons of water and close the pan with a lid. 10-12 more minutes. Be sure the heat is low-medium.2 tbsp water –
- Remove the lid, baste the chicken very well with miso marinade and sear and cook the chicken thoroughly using tongs to flip and move the chicken thighs.Increase the heat very slightly if needed. 3-5 more minutes. Be sure to watch that the sauce doesn't burn, but it will start to caramelize and coat the chicken. Cooked chicken has an internal temp of 165 F.
- Add a pat of butter and finish by flipping around and coating the chickenRest the chicken thighs for 3-5 minutes and then serve with garnishes and sides of choice. Enjoy!½ tbsp butter
Notes
- Preheat oven to 400°F
- Arrange chicken skin-side up on a lined baking sheet
- Baste 2-3 times during cooking and brush butter at the end
- Roast for 35–40 minutes
LEAVE A COMMENT