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You’ve probably heard of miso cod, made popular by Chef Nobuyuki of Nobu restaurant in Los Angeles. Miso chicken is Miso cod’s more affordable and easier to prepare sister dish. With this Japanese-inspired recipe, you get foolproof, tender, juicy chicken thighs coated in a caramelized miso glaze that’s packed with umami flavor and impossible to resist.
This miso chicken recipe uses bone-in chicken thighs marinated overnight in a rich miso, sake, and mirin sauce. Marinating the chicken for 12 hours infuses deep umami flavors while keeping the chicken juicy and tender.
Why You’ll Love Miso Chicken
- Easy to make – The marinade comes together in minutes, and the oven does the rest of the work.
- Rich in flavor – The combination of miso, sake, and mirin creates a deep umami taste with a hint of sweetness that is truly addictive.
- Versatile – Serve it with rice, noodles, or a side of roasted vegetables.
- Make-ahead friendly – Marinating the chicken overnight is the key to flavorful, juicy miso chicken
Ingredients to Invest In
I realize that you probably don’t have some of these ingredients in your pantry or fridge, but I promise if you invest in then, they won’t go to waste.
Sake – Adds depth and enhances the miso flavor. Sip on what’s left at dinner!
Mirin – A sweet rice wine balances the salty miso. Buy a bottle and add to all your chicken and fish marinades!
White miso paste – The star ingredient, giving the dish its signature savory flavor. I use this in soups and sauces to add a umami punch. Or make a compound butter with it to use on any grilled vegetable.
Bone-in, skinless chicken thighs– Bone-in thighs are so darn flavorful and juicy. You could substitute chicken breast for thighs, but I’d rather sacrifice a few calories for flavor!
Sesame seeds– For texture and color.
Scallions – Because we eat with our eyes! Brown on brown is not a good look. A dash of green makes this dish visually more appealing
How to Make Miso Chicken
Prepare the miso chicken marinade: In a small saucepan, combine the sake and mirin. Bring the mixture to a low boil, then reduce to a simmer and cook for 2 minutes to burn off the alcohol. Next, add the sugar and miso paste, whisking until smooth. Once smooth and lump free, remove from heat and let the marinade cool to room temperature.
Marinate the miso chicken: Place the chicken thighs in an airtight container then pour the marinade over the chicken, ensuring each piece is well-coated. Store in the refrigerator overnight to maximize flavor.
Roast the miso chicken: Preheat the oven to 375°F. Place the chicken on a baking sheet lined with parchment paper. Roast the chicken on the middle rack for 20 minutes, then move to the top rack and roast for another 15 minutes or until the internal temperature reaches 165°F.
Garnish and serve: Sprinkle with sesame seeds and sliced scallions before serving.
🗒 Variations
- Spicy miso chicken – Add a teaspoon of sriracha or wasabi to the marinade for a spicy kick.
- Grilled miso chicken – Instead of roasting, grill the chicken over medium heat for a smoky flavor.
- Miso chicken wings – Use chicken wings instead of thighs for a fun appetizer.
🪄Recipe Tip
- Marinate overnight – The longer the chicken marinates, the more intense the flavor will be.
- Use a meat thermometer – Ensure the chicken is cooked through but still juicy.
- Line the baking sheet – This prevents sticking and makes cleanup easier.
- Baste the chicken – Halfway through roasting, brush the chicken with extra marinade for more flavor.
Substitutions
- Sake substitute – Use dry white wine or chicken broth if sake is unavailable.
- Mirin substitute – A mix of rice vinegar and an additional tablespoon of sugar works well.
- White miso substitute – Yellow miso can be used for a slightly stronger flavor.
- Bone-in thigh substitute – Boneless thighs or chicken breasts work too, but adjust the cooking time.
Best served with
How to Store Leftovers
- Refrigeration: Store leftover miso chicken in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked miso chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the oven at 350°F for about 10 minutes or until heated through.
Common Questions
Can I marinate the chicken for longer than overnight?
Yes! You can marinate the chicken for up to 48 hours for deeper flavor.
Can I use red or yellow miso instead of white miso?
Yes, but red miso will have a stronger, saltier taste, while yellow miso will be milder.
Can I make this dish ahead of time?
Yes, you can marinate the chicken in advance and roast it when you’re ready to serve.
Miso Chicken
Equipment
- 1 large baking tray
- 1 medium-sized saucepan
Ingredients
- ⅓ cup sake
- ⅓ cup mirin
- 3 tablespoons granulated sugar
- ⅓ cup white miso paste
- 8 bone-in chicken thighs
- Sesame seeds & scallions to garnish
Instructions
- To a small sauce pan add sake and mirin. Bring to a low boil and reduce to a simmer. Let simmer for 2 minutes to allow the alcohol to burn off. Add the sugar and miso and whisk to until smooth. Remove from heat and let cool to room temp.
- Add chicken to an airtight container and cover with the miso marinade. Close and store in the fridge overnight.
- Preheat oven to 375F. Roast on the middle rack for 20 minutes and on the top rack for 15 minutes or until the chicken has an internal temp of 165F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
