Name: Garlic Miso Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 4 chicken thighs or breasts (boneless or bone-in); 3 tbsp white or red miso paste; 3 garlic cloves, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar or mirin; 1 tbsp honey or brown sugar; 1 tsp sesame oil; 1 tsp fresh ginger, grated (optional); 2 green onions, sliced (for garnish); 1 tsp sesame seeds (for garnish)

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Why You’ll Love This Recipe

Packed with umami from miso and soy sauce.
Perfect balance of savory, sweet, and garlicky flavors.
Simple ingredients with minimal prep and big payoff.
Versatile cooking options—grill, bake, or pan-sear.
Great for meal prep, rice bowls, or easy weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or breasts (boneless or bone-in)
White or red miso paste
Garlic, minced
Soy sauce
Rice vinegar or mirin
Honey or brown sugar
Sesame oil
Fresh ginger, grated (optional)
Green onions, for garnish
Sesame seeds, for garnish

Directions

Prepare the marinade: In a bowl, whisk together miso paste, minced garlic, soy sauce, rice vinegar (or mirin), honey, and sesame oil until smooth. Add grated ginger if desired.
Marinate the chicken: Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Coat evenly and marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
Cook the chicken:
- Pan-sear: Heat a skillet over medium heat with a bit of oil. Add chicken and cook 5–7 minutes per side (depending on thickness) until golden brown and fully cooked.
- Bake: Preheat oven to 400 °F (200 °C). Arrange chicken on a lined baking sheet and bake for 20–25 minutes until cooked through.
- Grill: Grill over medium-high heat for 5–6 minutes per side until charred and caramelized.
Glaze and finish: Pour remaining marinade into a small saucepan. Simmer for 2–3 minutes until slightly thickened. Brush the glaze over the cooked chicken.
Serve: Garnish with sliced green onions and sesame seeds. Serve with steamed rice and vegetables.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Marinating time: 30 minutes to 8 hours
Cooking time: 20 minutes
Total time: 1 hour (including marinating)

Variations

Spicy version: Add a spoonful of chili paste or sriracha to the marinade.
Lighter option: Use chicken breasts and bake or grill for a leaner version.
Sweeter glaze: Increase honey or add a splash of orange juice for a glossy, sweet finish.
Tofu version: Replace chicken with firm tofu for a vegetarian alternative.
Crispy version: Coat marinated chicken lightly with cornstarch before pan-frying for extra crunch.
Extra garlicky: Add roasted garlic puree for a milder, deeper garlic flavor.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooked chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a skillet over medium-low heat or microwave gently with a splash of water to keep it moist.
Tip: Keep some sauce aside for drizzling after reheating—it helps refresh the flavor.

FAQs

1. What kind of miso should I use?

White miso (shiro miso) is mild and slightly sweet, perfect for this recipe. Red miso gives a deeper, saltier flavor if you want something bolder.

2. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well—just be careful not to overcook. Pound them to even thickness for more consistent cooking.

3. How long should I marinate the chicken?

At least 30 minutes is good, but for the best flavor, marinate 4–8 hours. Avoid overnight if using red miso—it can become too salty.

4. Is miso paste very salty?

Yes, miso has natural saltiness, so go easy on added salt. Taste your marinade before adding more seasoning.

5. What can I serve with Garlic Miso Chicken?

It pairs beautifully with jasmine or brown rice, sautéed vegetables, miso soup, or an Asian-style salad.

6. Can I make this in advance?

Definitely! Marinate ahead of time and cook when ready, or fully cook and store for quick meal prep during the week.

7. How do I make the sauce thicker?

Simmer the leftover marinade in a saucepan until it reduces to a glaze-like consistency, or add a teaspoon of cornstarch mixed with water.

8. Can I cook it in the oven directly with the marinade?

Yes, just make sure to bake uncovered so the sauce can caramelize instead of steaming.

9. What does miso taste like?

Miso has a rich umami flavor—savory, slightly salty, and subtly sweet—which gives the chicken its deep, restaurant-style flavor.

10. Can I substitute miso paste?

There’s no perfect substitute, but a mixture of soy sauce, tahini, and a bit of fish sauce can mimic the flavor in a pinch.

Conclusion

Garlic Miso Chicken is a simple yet deeply flavorful dish that captures the essence of umami cooking. The combination of savory miso, aromatic garlic, and caramelized glaze makes every bite rich and satisfying. Whether grilled, baked, or pan-seared, this dish pairs beautifully with rice and vegetables for an easy, wholesome dinner that feels gourmet with minimal effort.

Garlic Miso Chicken

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Juicy, tender chicken marinated in a savory garlic miso sauce and cooked until caramelized and flavorful. This Japanese-inspired dish blends umami-rich miso with garlic, soy sauce, and honey for a perfect balance of sweet, salty, and savory flavors.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour (including marinating)
Yield: 4 servings
Category: Main Course
Method: Marinate and Pan-Sear or Bake
Cuisine: Japanese
Diet: Halal

Instructions

In a medium bowl, whisk together miso paste, garlic, soy sauce, rice vinegar or mirin, honey, sesame oil, and grated ginger (if using) until smooth.
Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
For pan-searing: Heat a skillet over medium heat with a little oil. Cook the chicken for 5–7 minutes per side, until golden brown and cooked through.
For baking: Preheat oven to 400°F (200°C). Arrange chicken on a lined baking sheet and bake 20–25 minutes, or until fully cooked (165°F internal temperature).
For grilling: Grill over medium-high heat for 5–6 minutes per side until charred and caramelized.
Meanwhile, pour the leftover marinade into a small saucepan and simmer for 2–3 minutes until thickened into a glaze.
Brush the cooked chicken with the glaze and garnish with sliced green onions and sesame seeds. Serve with steamed rice and vegetables.

Notes

White miso provides a mild, sweet flavor; red miso gives a deeper, saltier taste.
Marinate at least 30 minutes for flavor; up to 8 hours for best results.
Simmer leftover marinade to create a flavorful glaze—don’t use raw marinade without cooking.
For a vegetarian version, replace chicken with firm tofu or tempeh.
Garnish with sesame seeds and green onions for color and texture.

Nutrition

Serving Size: 1 chicken thigh or breast with glaze
Calories: 370
Sugar: 6g
Sodium: 890mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 35g
Cholesterol: 115mg