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Roasted miso chicken thighs on a white serving platter garnished with sliced green onions

Roasted Miso Chicken Thighs

Juicy boneless chicken thighs coated in a savory white miso glaze and roasted until caramelized and golden. A quick and easy weeknight dinner packed with umami flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 308
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp white miso paste mild and slightly sweet
  • 2 tbsp brown sugar helps with caramelization
  • 2 tsp rice vinegar seasoned preferred
  • 2 tbsp butter softened
  • 1/4 tsp red pepper flakes adjust to taste
  • 1/4 tsp ground ginger or 1 tsp freshly grated
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken thighs patted dry, excess fat trimmed
  • green onions sliced, for serving, optional

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Small mixing bowl
  • Fork
  • Paper towels

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper, foil, or a silicone baking mat.
  2. In a small bowl, use a fork to mash together the white miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper until smooth.
  3. Pat chicken thighs completely dry with paper towels and trim any excess fat. Place on the prepared baking sheet.
  4. Add a dollop of the miso mixture to each thigh and use your hands to coat each piece evenly all over. Spread any remaining mixture on top.
  5. Bake for 25 minutes until the glaze is deeply caramelized and darkened. If the mixture melts off, spoon it back over the thighs once or twice during cooking.
  6. If there are stuck-on bits on the pan, splash with a little water, scrape them up, and brush over the chicken for extra flavor.
  7. Garnish with sliced green onions and serve hot with steamed rice, noodles, or roasted vegetables.

Notes

If using yellow or red miso, reduce to 2 tablespoons as they are saltier and more intense. For air fryer: preheat to 375°F and cook for 16 to 20 minutes, flipping several times until golden and caramelized. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer at 375°F for 4 to 5 minutes for best results.