Crispy chicken thighs baked to tender perfection in a butter miso sauce, these miso chicken thighs take 10 minutes of work and are so full of umami flavor–sure to become a repeat recipe! We love serving it over rice with sauteed greens–here are a few more tips.
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What does miso taste like?
Miso is a Japanese ingredient that’s full of salty, savory, umami flavor. There are two varieties: red and white miso. White miso tends to be sweeter, while red can vary in how salty it is. I find white is the safest bet for most miso recipes.
Ingredients You’ll Need
Here’s what to collect, and where you can switch things up a little before diving in and making this miso chicken recipe:
- Skin-on/bone-in vs. Skinless/boneless: I prefer skin-on, bone-in thighs for this recipe, as we’ll get the skin crispy for an amazing added texture. Bone in keeps your miso chicken thighs juicier than boneless. You can substitute in either, just know cook times will vary.
- White vs. red miso: For this miso chicken recipe we’ll use white miso for its mild and slightly sweet flavor. White miso complements the chicken without overpowering the dish.
- Butter vs. oil: Butter brings a rich and indulgent quality to the miso chicken thighs, creating a luscious sauce that coats the chicken pieces perfectly.
How to make miso chicken?
This miso chicken recipe is easy to make, with just a few simple steps. Here’s how to get your chicken crispy and beautifully coated in miso butter in no time at all:
- Mix your miso butter ingredients together.
- Sear your chicken over high heat to crisp the skin.
- Transfer to a baking sheet and coat in miso butter.
- Bake, covered, until the chicken is cooked through.
- Option to broil at the end.
What to serve with miso chicken
Miso butter chicken tastes incredible with all your favorite Asian inspired sides. To name a few:
- Green onions are a must topping!
- Rice, cauliflower rice, broccoli rice, or cauliflower fried rice.
- Sautéed greens like sauteed bok choy, or stir fried green beans.
{Have extra??} How do I use miso paste?
Miso paste is incredibly versatile and can be mixed into all sorts of recipes for deep, rich, and delicious flavor. Here are some miso recipes you may want to try:
- Miso soup: This is a duh, but why not make your own at home??
- Miso glaze is a delicious sauce for your favorite roasted vegetables and proteins–think: roasted broccoli, roasted brussels sprouts, or carrots. I love making miso glazed salmon and miso cod as well.
- Miso dressing is perfect for tossing in mixed greens and fresh veggies.
Storing and Reheating Leftovers
This miso butter chicken recipe is definitely best fresh, but if you happen to have some leftovers, here’s what to do:
- Stash sliced onions on the side for a fresh topping before you dig in.
- Store your miso chicken thighs in an airtight container.
- Reheat in the microwave, keeping in mind the chicken skin won’t be crispy when reheated.
More Chicken Thigh Recipes
- Pickle Brined Chicken
- Mediterranean Chicken
- Butter Chicken
- Buffalo Chicken Thighs
- Chicken Provencal
- Harissa Honey Chicken
Miso Chicken
Print Recipe Pin RecipeIngredients
- 1-2 tablespoon vegetable or avocado oil
- 3 tablespoons unsalted butter softened
- 1/2 cup white miso
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 1 teaspoon ginger minced
- 8-10 skin-on bone-in chicken thighs, smaller thighs use 10, larger thighs use 8
Toppings:
- Green onions sliced
- Sesame seeds
Instructions
- Preheat oven to 425 F, and place your top oven rack 8" away from the bottom of your broiler. Place chicken on a plate and pat completely dry with paper towels.
- In a small bowl, combine the butter, miso, honey, rice vinegar, sriracha, and ginger.
- Heat vegetable or avocado oil in a large pan over high heat. Once oil is shimmering and the pan is hot, add the chicken skin side down and sear until the skin is crispy and no longer sticks to the pan. You may need to do this in batches depending on your pan size so you don't overcrowd the chicken. If your pan is oven safe, remove it from heat and place all chicken skin side up in the pan. If not, transfer chicken to a rimmed baking sheet.
- Use a pastry brush to brush miso butter all over the top of each chicken thigh. Cover your pan with foil, and bake in preheated oven for 30-40 minutes, until the internal temp reaches 165 F. For slightly charred chicken, crank your oven to broil, and broil the thighs for another 1-3 minutes before removing. (NOTE: remove parchment paper before broiling, if you're using it)
- Sprinkle chicken with sesame seeds and green onions before serving, and enjoy!
