Ingredients
Scale
- 8 pieces chicken thighs (bone-in, skin on)
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon garlic paste or grated garlic
- 1 tablespoon soy sauce
- 1 teaspoon ginger paste or grated ginger
Instructions
- Combine the white miso paste, rice vinegar, honey, garlic paste, soy sauce, and ginger paste in a mixing bowl. Whisk until smooth.
- Place the chicken thighs in a large resealable bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade and place it skin-side up in a baking dish. Reserve the marinade for later.
- Bake the chicken in the preheated oven for 25 minutes, then baste with the reserved marinade.
- Switch the oven to broil and cook for an additional 10 minutes or until the skin is crispy and golden brown.
- Take the chicken out of the oven and let it rest for about 5 minutes before serving.
- Serve the miso chicken alongside rice or steamed vegetables.
Notes
For enhanced flavor, marinate the chicken overnight if time allows. Always reserve some marinade for basting to achieve a richer taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Miso chicken, Japanese chicken recipe, easy chicken dinner