This miso glazed chicken recipe combines the gut-nourishing benefits of miso with classic Japanese flavors. Simple ingredients and roasting on a sheet pan leads to tender chicken in under an hour.
Miso Paste – What Is It, Where to Buy It
Miso paste is a traditional Japanese condiment made from fermented soybeans. It has a distinctive umami taste and a savory flavor that works great in this miso chicken.
Miso paste comes in various colors and flavors, ranging from light yellow (‘white miso’) to darker yellow (‘yellow miso’) to dark brown (‘red miso’). The differences are driven by their ingredients and fermentation process. Miso adds depth of flavor to soups, marinades, dressings, and sauces.
Given its increasing popularity, miso paste can now be found in many mainstream grocery stores in the produce or Asian foods section. I typically buy my miso at Whole Foods.
Read our article Miso: How it Elevates Gut Health and How to Eat It.
White vs Red Miso
For this miso chicken, I like to use white miso paste, which is also called “shiro miso”. I prefer white miso because it has a lighter color and a milder flavor than red miso. I found organic white miso at Whole Foods, and it has a slightly sweet and tangy taste with subtle umami notes.
Red miso has a bolder flavor that can sometimes overpower a dish with saltiness.
Miso can last for months to a year in the refrigerator after opening, but the flavor may change over time if not stored properly.
How Miso Supports Gut Health
Recent research suggests that miso provides several benefits for gut health due to its high content of probiotics and bioactive compounds. Scientists have discovered that a protein found in miso effectively neutralizes lipopolysaccharide (LPS), a bacterial product associated with intestinal inflammation. Furthermore, a study published in the Journal of Agricultural and Food Chemistry found that miso contains several types of beneficial bacteria, such as Lactobacillus and Bifidobacterium, which promote gut microbial diversity and balance.
Miso fermentation produces short-chain fatty acids (SCFAs) such as acetate and butyrate. These acids are known for their anti-inflammatory and gut-protective effects. A study published in the Journal of Functional Foods has highlighted the potential of miso to improve the intestinal barrier function and modulate immune responses, which promotes gut health.
This article in Food Science & Nutrition notes the anti-cancer, anti-hypertensive, anti-obese, and anti‐inflammatory properties of miso, as well as its ability to eliminate gastrointestinal diseases.
Miso chicken is a great way to add these probiotic benefits to your diet!
Ingredients for Miso Chicken
This simple recipe calls for chicken thighs, and a short list of ingredients you’ll use to make a paste for the chicken. Refer to the recipe card for the exact quantities:
- Chicken thighs, bone-in and with the skin (skin on chicken thighs make for juicy meat when roasting)
- Unsalted butter
- White miso paste (shown in the measuring cup above)
- Honey
- Rice vinegar
- Mirin (optional – adds more flavor to the paste)
- Garlic powder
- Ground ginger
- Black pepper
- Green onions (sliced for garnish)
Note that this recipe does not call for soy sauce! That is because the white miso paste adds adequate salt and umami flavor.
How to Make Miso Chicken
This recipe involves making the paste (which roasts to a wonderful miso glaze), massaging it in the chicken, then roasting it! Here are the details:
Heat oven to 425 degrees F.
Combine butter, miso, honey, rice vinegar, garlic powder, ginger powder, and black pepper in a small bowl. Stir into a paste.
Add chicken to the bowl with the paste and with your hands, massage the paste into all sides of the chicken.
Place chicken pieces on a roasting or sheet pan. (There will be extra paste which you can discard.)
Roast in the oven for 30 to 35 minutes (turning once midway through), or until internal temp reaches 160 to 165 degrees. The chicken will turn a golden brown.
To serve, top with sliced green onions for garnish.
Serving Suggestions for Miso Chicken
Complement miso chicken with Japanese white rice and a gut-healthy vegetable side. Here are some other ideas:
With Steamed Rice: Miso chicken pairs wonderfully with steamed rice. The rice can soak up the flavorful miso sauce.
With Vegetables: Serve the miso chicken alongside steamed or roasted vegetables, such as roasted broccoli, carrots, or bok choy, for a well-balanced and nutritious meal.
On a Salad: Slice the cooked miso chicken thighs and toss them with mixed greens, sliced cucumbers, cherry tomatoes, and a drizzle of sesame dressing for a refreshing salad.
In a Noodle Bowl: Add sliced miso chicken thighs to a bowl of cooked noodles, such as soba or udon, along with sautéed vegetables and a flavorful broth for a comforting noodle bowl.
How to Store Miso Chicken
Place the cooled miso chicken thighs in an airtight container or a resealable plastic bag. Ensure that they are stored in a single layer to prevent them from sticking together.
Store the container or bag of miso chicken in the refrigerator. They can typically be stored in the refrigerator for up to 3-4 days.
Miso Chicken Thighs
Ingredients
- 8 chicken thighs, bone-in, skin on (2.5 to 3 lb)
- 4 Tbsp unsalted butter, softened
- 1/2 cup white miso paste
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1 tsp mirin (optional)
- pinch black pepper
- green onion, sliced thin (for garnish)
Instructions
- Heat oven to 425 degrees F.
- Combine butter, miso, honey, rice vinegar, garlic powder, ginger powder and black pepper in a small bowl. Stir into a paste.
- Add chicken to the bowl with paste and with your hands, massage the paste into all sides of the chicken.
- Place chicken pieces on a roasting pan.
- Roast in oven for 30 to 35 minutes (turning once midway through), or until internal temp reaches 160 to 165 degrees.
- Top with sliced green onions for garnish. Serve with japanese white rice, and a gut healthy veggie side.
Nutrition
Recipe FAQs
Do I need to use the skin on the chicken thighs?
You should be able to use skinless chicken thighs, but the texture and tenderness of the chicken may be compromised. If you do not care to eat the skin on chicken thighs, you can remove the skin before eating the chicken!
Will this work with other cuts of chicken?
You should be able to use chicken drumsticks or boneless skinless chicken breasts for this recipe. Skin-on drumsticks should take roughly the same amount of time as the chicken thighs in a 425-degree oven but do check with an instant-read thermometer that they reach 160-165 degrees.
For boneless skinless chicken breasts, time in the oven will depend on the thickness of the breasts, but it should bake in roughly 30 minutes. Note that part of the appeal of the skin-on chicken thighs that the recipe calls for is the juiciness of the cooked meat.
Can I prep this dish in advance?
The miso glaze/paste is a perfect thing to prepare in advance. You can store it in the refrigerator, but given the butter content, you should remove it from the fridge and let it sit out for 30 minutes to an hour and re-stir before massaging into the chicken.
One Response
Surprisingly easy. Full of flavor and juicy. I might use utensils or gloves rather than my hands to put on the paste next time as it was a little messy.