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–+ servings

Miso Chicken Thighs with Sticky Caramelized Glaze

Juicy miso chicken thighs with crisped skin and a shiny sweet-savory glaze, ready in under an hour for a fast weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Chicken, Main Course
Cuisine: Japanese
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 2 1/2 pounds total
  • 1/3 cup white miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce low-sodium works well
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 2 tsp freshly grated ginger
  • 1 large clove garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil, such as avocado oil
  • 1 tbsp sesame seeds for garnish
  • 2 scallions, thinly sliced for garnish

Method
 

  1. Whisk miso paste, mirin, soy sauce, rice vinegar, honey, ginger, garlic, and toasted sesame oil in a medium bowl until smooth. Taste the thick glaze and adjust sweetness or saltiness if you like.
  2. Pat chicken thighs thoroughly dry with paper towels. Removing surface moisture is essential for crispy skin.
  3. Spoon 2 tablespoons of the glaze into a small bowl and set aside for basting. Add remaining glaze to the chicken and massage into the meat, including under the skin. Cover and refrigerate for at least 30 minutes, or up to overnight.
  4. Position a rack in the middle of the oven and preheat to 400°F. Set a wire rack over a rimmed baking sheet. Place the chicken thighs skin side up on the rack, spacing them apart.
  5. Roast for 25 minutes until the skin starts to brown and the fat renders. Pull the sheet out and brush each thigh generously with the reserved glaze.
  6. Return to the oven for 8 to 12 more minutes, watching carefully, until the glaze is deep golden and an instant-read thermometer registers 165°F in the thickest part without touching bone.
  7. Let the thighs rest on a cutting board for 5 minutes, then scatter with sesame seeds and sliced scallions before serving.

Nutrition

Calories: 470kcalCarbohydrates: 12gProtein: 29gFat: 32gSaturated Fat: 7gCholesterol: 135mgSodium: 1350mgFiber: 1gSugar: 7g

Notes

Use a light-colored miso for the best golden glaze; dark miso will make a darker, saltier sauce.
This recipe is naturally gluten-free if you use tamari instead of soy sauce.
The chicken can marinate up to 24 hours; keep it covered in the fridge.
For extra char, turn on the broiler for the last 2 minutes, but stay by the oven.
Leftovers stay juicy for up to 3 days in an airtight container in the fridge.
Serve with steamed short-grain rice and sautéed bok choy for a complete meal.
If using boneless thighs, reduce roasting time by about 10 minutes and check temperature earlier.

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