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miso chicken

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Miso adds so much flavor to miso Japanese dishes, and this one sounded like something we'd all like. So I'm saving this to try in the near future. The recipe calls for white miso which is far milder than the more common red miso (which red miso imparts a much more intense flavor). So feel free to use red miso for a zestier tone to the buttery miso glaze.

yield 4 serving(s)
prep time 5 Min
cook time 40 Min
method Roast

Ingredients For miso chicken

  • 2 Tbsp
    unsalted butter, softened
  • 1/2 cup
    white miso (or use red miso, for a more intense flavor)
  • 2 Tbsp
    honey
  • 1 Tbsp
    rice vinegar (avoid using seasoned rice vinegar)
  • 1/2 tsp
    black pepper, or to taste
  • 8
    bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)

How To Make miso chicken

  • 1
    Preheat oven to 425°F.
  • 2
    In a large bowl, combine the butter, miso, honey, rice vinegar and pepper, and mix until well blended.
  • 3
    Add the chicken, and rub the miso glaze over all the chicken pieces until they're well coated.
  • 4
    Please chicken in a single layer in a roasting pan, and roast for 30 to 40 minutes, turning chicken once or twice, until the skin is crisp and a lightly browned. (The internal temperature should be 160° to 165°F.)
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