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Easy Miso Chicken Recipe - Quick & Delicious
This simple miso chicken thighs recipe is juicy chicken quickly marinated in miso, soy sauce, and honey for a delicious dinner ready in 30 minutes.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
327 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 ½ lb boneless skinless chicken thighs
- 2 tablespoons White miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons vegetable oil or olive oil
- sesame seeds optional garnish, chopped
- green onion optional garnish, chopped
Instructions
Step 1: Make the Marinade
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.
Cup of Yum
Step 2: Marinate the Chicken
- Place the chicken thighs in a shallow dish or plastic zip closure baggie. Pour the miso marinade over the chicken, and make sure they are evenly coated. Let the chicken marinate for at least 15 minutes or up to 8 hours in the refrigerator.
Step 3: Cook the Chicken
- In a large skillet, add a tablespoon of vegetable oil and heat over medium heat. Remove each piece of chicken from the marinade and let any excess drip off and place it in the heated skillet.
- Cook the chicken for 5 minutes and then flip over and cook for another 5-6 minutes until no longer pink in the center and the internal temperature is 165°F ( 74°C). Pour the remaining marinade into the skillet during the last 2 minutes of cooking.
- Serve over steamed rice, noodles, or alongside sautéed vegetables and garnish with sesame seeds and green onions if desired.
Notes
- Swap honey with maple syrup
- Use red miso for a deeper flavor.
- Pound the chicken thighs for even thickness and cooking.
- Storage and Reheating Tips Refrigerate: Store leftover chicken in an airtight container for up to 3-4 days.
- Freeze: Freeze uncooked marinated chicken in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before cooking. Or freeze cooked chicken once cooled.
- Reheat: Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out or in the microwave for 30 seconds or so.
Nutrition Information
Serving
1serving
Calories
327kcal
(16%)
Carbohydrates
8g
(3%)
Protein
38g
(76%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
109mg
(36%)
Sodium
1018mg
(42%)
Potassium
677mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
59IU
(1%)
Vitamin C
3mg
(3%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 1018mg | 42% |
| Potassium | 677mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.