Why You’ll Love This Recipe
This recipe takes simple ingredients and transforms them into a rich, flavor-packed main dish. The miso paste adds depth and complexity, while garlic infuses the chicken with a comforting aroma and taste. It’s easy to prepare, incredibly versatile, and pairs beautifully with rice, vegetables, or noodles. Plus, it’s just as good the next day, making it perfect for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in or boneless chicken thighs
- White miso paste
- Garlic (minced)
- Soy sauce
- Rice vinegar
- Honey or maple syrup
- Sesame oil
- Ground black pepper
- Scallions and sesame seeds for garnish (optional)
Directions
- In a medium bowl, whisk together miso paste, garlic, soy sauce, rice vinegar, honey, sesame oil, and black pepper until smooth.
- Add chicken thighs to the marinade, coating thoroughly. Let marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat if cooking on the stovetop.
- If baking, place the chicken thighs skin side up in a baking dish. Pour any remaining marinade over the top. Bake for 35–40 minutes, or until the chicken is cooked through and caramelized.
- If using a skillet, sear chicken skin side down until browned, flip, and cook until internal temperature reaches 165°F (74°C). Pour in the remaining marinade and simmer until the sauce thickens and coats the chicken.
- Garnish with chopped scallions and sesame seeds before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes (plus 30 minutes marinating time)
Cook time: 35–40 minutes
Total time: Approximately 1 hour and 15 minutes
Variations
- Spicy Version: Add a bit of chili paste or sriracha to the marinade for a kick.
- Grilled Option: Grill marinated chicken over medium heat, basting with reserved marinade.
- Boneless Option: Use boneless, skinless thighs for a quicker cook time and lighter texture.
- Miso Substitutes: Try red or yellow miso for a stronger or milder flavor profile.
- Add Vegetables: Roast vegetables like carrots, broccoli, or mushrooms alongside the chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or heat in a skillet over medium heat until warmed through.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
FAQs
What kind of miso should I use?
White miso (shiro miso) is ideal for this recipe as it’s mild and slightly sweet, complementing the garlic perfectly.
Can I use chicken breasts instead?
Yes, though thighs remain juicier. If using breasts, reduce cook time to prevent drying out.
Do I need to marinate the chicken?
While not required, marinating enhances flavor and tenderness. Even 30 minutes makes a difference.
Is this dish gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and ensuring the miso is gluten-free.
Can I cook this in an air fryer?
Yes. Cook at 375°F (190°C) for about 20 minutes, flipping halfway through, until the chicken is golden and cooked through.
What sides pair well with garlic miso chicken?
Steamed rice, sautéed greens, miso soup, or roasted vegetables make excellent accompaniments.
Can I prepare the marinade in advance?
Yes, the marinade can be made up to 3 days ahead and stored in the fridge.
How do I avoid burning the miso glaze?
If baking, cover loosely with foil during the first part of cooking and remove it toward the end to allow caramelization without burning.
Does this recipe work for meal prep?
Absolutely. It reheats well and tastes even better the next day after the flavors develop further.
Can I use other cuts of chicken?
Yes, drumsticks or wings work well too—just adjust cooking times accordingly.
Conclusion
Garlic miso chicken thighs are a flavorful, satisfying dish that delivers bold umami flavor with minimal effort. Perfectly juicy and glazed in a savory-sweet miso garlic sauce, this dish will quickly become a go-to favorite. Whether you’re cooking for a busy weeknight or a cozy dinner at home, this recipe brings comfort and depth to your table every time.
PrintGarlic Miso Chicken Thighs
Garlic miso chicken thighs are a rich, umami-packed dish with a savory-sweet miso glaze infused with garlic. Juicy and flavorful, this easy recipe is perfect for quick weeknight dinners or satisfying leftovers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking or Pan-Searing
- Cuisine: Japanese-Inspired
- Diet: Halal
Ingredients
- 4–6 bone-in or boneless chicken thighs
- 3 tablespoons white miso paste
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 2 scallions, chopped (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- In a medium bowl, whisk together miso paste, garlic, soy sauce, rice vinegar, honey, sesame oil, and black pepper until smooth.
- Add chicken thighs to the marinade, coating thoroughly. Let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat if cooking on the stovetop.
- If baking, place the chicken thighs skin side up in a baking dish and pour any remaining marinade over the top. Bake for 35–40 minutes, or until cooked through and caramelized.
- If using a skillet, sear chicken skin side down until browned, flip, and cook until internal temperature reaches 165°F (74°C). Pour in remaining marinade and simmer until thickened.
- Garnish with chopped scallions and sesame seeds before serving.
Notes
- Use foil while baking to prevent the glaze from burning, especially in the first 20 minutes.
- The marinade can be made ahead and stored for up to 3 days.
- For a spicier version, add sriracha or chili paste to the marinade.
- Great with steamed rice, roasted vegetables, or a fresh cucumber salad.
- Air fryer friendly—cook at 375°F (190°C) for 20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 9g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
