Baked miso chicken thighs are juicy, full of umami rich flavors, and super easy to make. Pair with rice, noodles, or salad to make it into a satisfying meal.
These miso chicken thighs come out extra tender with a perfect mix of flavors - savory, nutty, and a touch of sweetness. All it takes is let the chicken thighs sit in the miso marinade for a while, and simply bake in the oven.
It is also a great idea for meal prep or hosting, as the recipe can be doubled or tripled easily with the same amount of baking time!
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How long should I marinate?
For this recipe, one hour is the absolute sweet spot. Since it is a salty marinade, I do not recommend going over 3 hours. The meat starts to get too salty and mushy as well.
If you are running short on time, you can cut down the marinating time to 30 minutes. The flavor will be slightly less intense but it’ll still be so delicious!
Ingredients for this recipe
- Boneless skinless thighs
- Miso - Make sure to pick a gluten-free one!
- Mirin
- Tamari soy sauce
- Sugar
- Avocado oil - Or olive oil.
How to make baked miso chicken thighs
1. Make the marinade. In a large bowl, combine the miso, mirin, tamari soy sauce, and sugar together. Whisk well.
2. Marinate. Add chicken to the bowl. Toss to coat. Cover and let sit for 1 hour (or anywhere from 30 minutes to 3 hours).
3. Arrange. Preheat the oven to 425°F/ 218°C. Line a baking sheet pan with aluminum foil. Arrange marinated chicken on the pan, and drizzle with avocado oil.
4. Bake. Bake for 18 - 20 minutes, or until the internal temperature reaches 165°F/ 74°C.
Tips
- If the chicken thighs are wet in the package, pat them dry with paper towels to avoid diluting the marinade.
- I recommend using avocado oil for this recipe as it has a higher smoking point.
FAQs
Rice noodles, brown or white rice, or quinoa are my top favorites. You can also serve them on a bed of mixed leaves. Serve with more veggie sides such as pickles, roasted potatoes, or coleslaws to make into a full meal!
Any leftover can be refrigerated for up to 3 days, covered tightly. Baked chicken can also be frozen for up to 2 months. Thaw in the microwave, or heat up in a pan with a little bit of oil over the stovetop.
More chicken recipes...
Recipe
Baked Miso Chicken Thighs
Ingredients
- 1 ½ pound boneless skinless chicken thighs or increase up to 2lb
- 3 tablespoons miso
- 2 tablespoons mirin
- 2 tablespoons tamari soy sauce
- 1 tablespoon sugar
- 2 tablespoons avocado oil or olive oil
Instructions
- In a large bowl, combine the miso, mirin, tamari soy sauce, and sugar together. Whisk well.
- Add chicken to the bowl. Toss to coat. Cover and let sit for 1 hour (or anywhere from 30 minutes to 3 hrs) to marinate.
- Preheat the oven to 425°F/ 218°C. Line a baking sheet pan with aluminum foil, and lightly grease the surface.
- Arrange marinated chicken on the pan, and drizzle with avocado oil.
- Bake for 18 - 20 minutes or until the internal temperature reaches 165°F/ 74°C.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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