Miso Chicken is a flavorful and savory dish that combines the rich umami taste of miso paste with tender, juicy chicken. This recipe brings together traditional Japanese flavors with simple cooking techniques, making it perfect for both weeknight dinners and special occasions. The miso marinade infuses the chicken with a deep, slightly sweet, and tangy flavor, while ensuring every bite remains moist and delicious.
Why You’ll Love This Recipe
- Packed with umami-rich flavors from miso paste.
- Quick and easy to prepare, ideal for busy weeknights.
- Versatile enough to pair with rice, noodles, or vegetables.
- A healthy protein-packed option that’s low in carbs.
- Can be baked, grilled, or pan-seared depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts (boneless and skinless)
- White miso paste
- Soy sauce
- Rice vinegar
- Honey or brown sugar
- Fresh ginger (grated)
- Garlic (minced)
- Sesame oil
- Green onions (for garnish)
- Sesame seeds (optional)
Directions
- In a mixing bowl, whisk together miso paste, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil until smooth.
- Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
- Place the marinated chicken on a baking sheet lined with parchment paper or directly on the grill.
- Cook for 20-25 minutes in the oven or 6-7 minutes per side on the grill, until the internal temperature reaches 165°F (74°C).
- Garnish with chopped green onions and sesame seeds before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Marinating Time: 30 minutes to 2 hours
- Cook Time: 20-25 minutes (oven) or 12-14 minutes (grill)
Variations
- Spicy Miso Chicken: Add a teaspoon of sriracha or red pepper flakes to the marinade.
- Miso Chicken Skewers: Cut the chicken into bite-sized pieces and cook them on skewers for a fun appetizer.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
Storage and Reheating
- Storage: Store leftover miso chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
- Freezing: Freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is miso paste made of?
Miso paste is a fermented soybean paste made from soybeans, salt, and a fermentation starter called koji. It’s a staple ingredient in Japanese cooking.
Can I use dark miso instead of white miso?
Yes, but keep in mind that dark miso has a stronger, saltier flavor compared to white miso, so you may want to adjust the quantity.
Can I use chicken wings for this recipe?
Absolutely! Chicken wings work great—just adjust the cooking time to ensure they cook through.
Is this dish spicy?
The base recipe is not spicy, but you can add chili flakes or sriracha for a kick.
Can I marinate the chicken overnight?
Yes, marinating overnight will enhance the flavors even more.
What side dishes pair well with miso chicken?
Steamed rice, stir-fried vegetables, or a fresh cucumber salad are great accompaniments.
Can I cook miso chicken in an air fryer?
Yes, cook at 375°F (190°C) for about 15-18 minutes, flipping halfway through.
Does miso chicken work with other meats?
You can use the same marinade for pork, tofu, or fish like salmon.
How do I prevent the chicken from drying out?
Avoid overcooking and use a meat thermometer to ensure the chicken stays juicy.
Can I make this recipe vegan?
Yes, swap the chicken for firm tofu and adjust the cooking time accordingly.
Conclusion
Miso Chicken is a simple yet flavorful recipe that brings the rich umami taste of Japanese cuisine to your kitchen. It’s versatile, healthy, and easy to prepare, making it a perfect meal for any day of the week. Whether you’re baking, grilling, or pan-searing, this dish is sure to become a favorite in your recipe rotation.
Print
Miso Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Japanese
- Diet: Gluten Free
Description
This savory and slightly sweet miso chicken is packed with umami flavors from a simple marinade of miso paste, soy sauce, ginger, and garlic. It’s a quick and easy recipe perfect for busy weeknights and pairs well with rice, steamed vegetables, or a fresh salad.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil (for cooking)
- 1 green onion, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
-
Prepare the Marinade:
In a bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. -
Marinate the Chicken:
Add the chicken thighs to the marinade and coat evenly. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor). -
Cook the Chicken:
Heat vegetable oil in a skillet over medium heat. Cook the chicken for 5–7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). -
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and vegetables.
Notes
- You can swap chicken thighs for breasts, but adjust cooking time to prevent drying.
- For extra flavor, add a dash of chili flakes to the marinade.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Your email address will not be published. Required fields are marked *