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miso chicken thighs cut and served

Easy Miso Chicken Thighs

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Course: Dinner, Entree, Main Course
Cuisine: Asian, Japanese
Keyword: chicken thighs, miso, miso paste
Prep Time: 5 minutes
Cook Time: 30 minutes
Marinate: 1 day
Servings: 3 servings
Calories: 622kcal

Equipment

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
    miso marinade mixture
  • 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
    miso marinade chicken thighs in bowl
  • 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.
    cook first skin side down chicken thighs in pan
  • 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.
    cooking miso chicken thighs in a pan
  • 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!
    ½ tbsp butter
    seared and golden glazed miso chicken thighs cooked and served

Notes

Watch the heat with the chicken so they do not cook up too fast. Aim for just below medium heat and let the sear gradually get golden before flipping. 
Be sure to wipe the marinade off before adding the chicken thighs to the pan.
Watch the chicken so the miso doesn't burn, basting and glazing towards the end.
 
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

Nutrition

Nutrition Facts
Easy Miso Chicken Thighs
Amount per Serving
Calories
622
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
20
g
Cholesterol
 
227
mg
76
%
Sodium
 
1203
mg
52
%
Potassium
 
520
mg
15
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
40
g
80
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
30
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.