Broiled Miso Chicken Thighs

These Miso Chicken Thighs are a flavor-packed dinner that’s perfect for busy families. Enjoy tender, juicy chicken full of umami, prepared with miso and Asian pantry staples. No need to marinate it ahead of time – it’s a tasty chicken dinner in an instant!

Last winter I had the chance to visit Kyoto, Japan, and bring with me a few packets of miso, the Japanese fermented soybean paste. After some experimentation, I created a delicious grilled miso chicken thigh recipe that I’m excited to share with you.

The miso glazed chicken turns out incredibly tender and juicy, with a hint of sweetness from the honey. The light spicy flavor of the vinegar combined with the miso makes the dish even more appetizing and rich in umami.

If you’re tired of the usual teriyaki chicken served with rice, this miso chicken might become your new favorite. Although I have a fabulous teriyaki chicken thighs recipe that is very different than usual.

Using a similar technique to my famous chicken bulgogi recipe, these chicken thighs are coated in a miso glaze and grilled to perfection. You’ll love the lightly charred edges and glittery icing. Just add a bowl of rice and you have a meal that will impress your family.

As long as you have good miso, the rest of the ingredients are Asian pantry staples that you probably already have. You can prepare this delicious chicken dinner in under 20 minutes.

The simple marinade penetrates the chicken quickly, so you don’t have to marinate it for hours. Don’t you just love him?

Key ingredients

• Chicken thighs: I recommend the boneless, skin-on chicken thighs. This dark meat remains tender and moist, unlike chicken breast.
• Miso: I prefer white miso for its mild flavor, but you can use any kind you have. The flavor and color may vary, but any miso will provide that delicious umami.
• Other marinade ingredients: Common Asian seasonings are used, including soy sauce, ginger, honey, vinegar (rice or white), and sesame oil.

How to make grilled miso chicken thighs

Prepare and coat the chicken with the marinade

Beat the chicken legs with a meat mallet, making them evenly thick and tender. Then, toss the chicken in a miso marinade to coat it evenly.

Cook the chicken

Now preheat the oven to broil and place the rack 5-6 inches below the heat source.

Place the miso-marinated chicken on a greased rack over a baking sheet. Cook for 3-5 minutes until the edges are lightly charred, watching carefully to avoid burning as miso can burn easily.

Cut and serve with rice

Remove the baking tray, turn the chicken over and cook for a further 3-4 minutes until cooked through.

Cut chicken into 1/2-inch strips for easy serving with chopsticks. Garnish with chopped green onion and toasted sesame seeds and serve over steamed rice.

My tips for perfect miso chicken thighs

1. Use boneless, skin-on chicken thighs: For best results, use boneless, skin-on chicken thighs. The quick cooking method doesn’t work well with bone-in thighs.
2. Beating chicken legs: Pounding the chicken thighs helps them cook evenly under the grill and ensures they stay tender and moist.
3. A long marinade is not necessary: Since the chicken thighs are finely chopped, a long marinating time is not necessary. You can season the chicken with the marinade and cook it right away for great flavor in every bite.

Do you like this recipe? Rate it and share your experience in commentit’s below! ON Instagram? Tag me to show off your creation. For more delicious recipes, sign up to our newsletter!