Miso Chicken Recipe

This Miso Chicken is a savory, slightly sweet, and umami-rich dish inspired by Japanese flavors. Marinated in a blend of miso paste, soy sauce, honey, and ginger, the chicken becomes tender, juicy, and packed with deep, complex flavors. It’s perfect for a quick weeknight dinner or a flavorful meal-prep option and pairs beautifully with steamed rice, vegetables, or noodles.

Why You’ll Love This Recipe

• Rich umami flavor from miso paste
• Quick and easy to prepare—ready in under 30 minutes
• Juicy, tender chicken with a flavorful glaze
• Great for meal prep or weeknight dinners
• Versatile—can be grilled, baked, or pan-seared

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs boneless, skinless chicken thighs (or breasts)
• 3 tablespoons white miso paste (or red miso for a deeper flavor)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil (for cooking)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Directions

1. Make the marinade:
   • In a bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
2. Marinate the chicken:
   • Place the chicken in a resealable plastic bag or a shallow dish and pour the marinade over it.
   • Marinate for at least 30 minutes or up to 8 hours in the refrigerator for deeper flavor.
3. Cook the chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Remove the chicken from the marinade and cook for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
   • Alternatively, grill the chicken over medium heat for 5-6 minutes per side.
4. Glaze and garnish:
   • Brush any remaining marinade over the chicken while cooking for extra flavor (only if it has been boiled for safety).
   • Garnish with toasted sesame seeds and sliced green onions.
5. Serve:
   • Serve hot with steamed rice, sautéed vegetables, or a fresh salad.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Marinating time: 30 minutes to 8 hours
• Cook time: 15 minutes
• Total time: 45 minutes (including minimum marinating time)

Variations

• Spicy Miso Chicken: Add 1 teaspoon of sriracha or a pinch of red pepper flakes for heat.
• Baked Miso Chicken: Bake at 400°F (200°C) for 25-30 minutes until cooked through.
• Miso Chicken Skewers: Cut chicken into cubes, marinate, and grill on skewers for a fun twist.
• Citrus Miso Glaze: Add 1 tablespoon of orange juice or zest for a bright, citrusy flavor.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a skillet over medium heat or microwave until heated through.
• Freeze: Store marinated raw chicken in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before cooking.

FAQs

What is miso paste?

Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and a koji starter, known for its rich, umami flavor.

Can I use red miso instead of white miso?

Yes, but red miso has a stronger, saltier flavor. Use slightly less if substituting.

Can I grill the chicken instead of pan-frying?

Absolutely! Grill the chicken over medium heat for 5-6 minutes per side for a smoky, charred flavor.

Is this recipe gluten-free?

Use gluten-free miso paste and tamari instead of soy sauce to make this dish gluten-free.

Can I use chicken breasts instead of thighs?

Yes, but adjust the cooking time as chicken breasts may cook faster and can dry out if overcooked.

What sides go well with miso chicken?

Steamed rice, roasted vegetables, sautéed bok choy, or a simple cucumber salad pair beautifully.

How do I prevent the chicken from burning?

Cook over medium heat and avoid using high heat, as the sugars in the marinade can burn quickly.

Can I make the marinade in advance?

Yes, the marinade can be made and stored in the refrigerator for up to 3 days before using.

What’s the best oil for cooking miso chicken?

Sesame oil or olive oil works best for pan-frying or grilling this dish.

Can I make this recipe dairy-free?

Yes, all the ingredients in this recipe are naturally dairy-free.

Conclusion

This Miso Chicken is the perfect blend of savory, sweet, and umami flavors, making it an easy yet impressive dish for weeknight dinners or special occasions. Whether you pan-fry, bake, or grill it, the tender, juicy chicken pairs beautifully with a variety of sides. Quick to prepare and full of bold flavors, this dish is sure to become a new favorite in your meal rotation!

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