Baked Miso Chicken Thighs are juicy, full of umami flavors and super easy to make. Pair it with rice, noodles or salad to turn it into a satisfying meal.
These miso chicken thighs are super tender with the perfect mix of flavors: savory, nutty and a touch of sweetness. All you need is to let the chicken thighs sit in the miso marinade for a while and then simply cook them in the oven.
It’s also a great idea for meal prepping or hosting, as the recipe can easily be doubled or tripled with the same cooking time!
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How long should I marinate?
For this recipe, one hour is the absolute sweet spot. Since it is a savory marinade, I do not recommend exceeding 3 hours. The meat also starts to get too salty and mushy.
If you’re short on time, you can reduce the marinating time to 30 minutes. The flavor will be slightly less intense but it will still be delicious!
Ingredients for this recipe
How to make baked miso chicken thighs
1. Prepare the marinade. In a large bowl, whisk together the miso, mirin, tamari soy sauce, and sugar. Beat well.
2. Marinate. Add the chicken to the bowl. Toss to coat. Cover and let rest for 1 hour (or 30 minutes to 3 hours).
3. Organize. Preheat oven to 425°F/218°C. Line a baking tray with aluminum foil. Place the marinated chicken in the pan and drizzle with avocado oil.
4. Cook. Bake for 18-20 minutes or until the internal temperature reaches 74°C/165°F.
Suggestions
- If the chicken thighs are wet in the package, dry them with paper towels to avoid diluting the marinade.
- For this recipe I recommend using avocado oil because it has a higher smoke point.
Frequently asked questions
Rice noodles, brown or white rice, or quinoa are my favorites. You can also serve them on a bed of mixed leaves. Serve with multiple veggie sides like pickles, roasted potatoes, or coleslaw to transform a complete meal!
Any leftovers can be stored in the refrigerator for up to 3 days, tightly covered. Baked chicken can also be frozen for up to 2 months. Thaw in the microwave or heat in a pan with a little oil on the stove.
Recipe
Baked Miso Chicken Thighs are juicy, full of umami flavors and super easy to make. Pair it with rice, noodles or salad to turn it into a satisfying meal. This recipe is gluten-free and dairy-free.
Ingredients
- 1 ½ pound boneless, skinless chicken thighs or increase to 2 lbs
- 3 spoons miso
- 2 spoons mirin
- 2 spoons tamari soy willow
- 1 table spoon sugar
- 2 spoons avocado oil or olive oil
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Instructions
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In a large bowl, whisk together the miso, mirin, tamari soy sauce, and sugar. Beat well.
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Add the chicken to the bowl. Toss to coat. Cover and let sit for 1 hour (or 30 minutes to 3 hours) to marinate.
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Preheat oven to 425°F/218°C. Line a baking tray with aluminum foil and lightly grease the surface.
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Place the marinated chicken on the pan and drizzle with avocado oil.
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Cook for 18 – 20 minutes or until the internal temperature reaches 74°C/165°F.
Nutrition
Serve: 1serveCalories: 255kcalCarbohydrates: 8GProtein: 28GFat: 12GSaturated fat: 2GPolyunsaturated fats: 2GMonounsaturated fats: 6GTrans fats: 0.02GCholesterol: 129mgSodium: 850mgPotassium: 370mgFiber: 1GSugar: 5GVitamin A: 42UISoccer: 20mgIron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
