4.3 from 168 votes
Miso-Butter Chicken with Garlic Pan Sauce
Miso-Butter Chicken with Garlic Pan Sauce features skin-on, bone-in chicken thighs coated in a rich blend of softened butter mixed with white miso, maple syrup, grated ginger, rice vinegar, and black pepper. Roasted until the skin crisps and the meat reaches a safe temperature, the dish is enhanced by garlic cloves roasted alongside the chicken. The garlic is mashed into the pan drippings to create a flavorful pan sauce, garnished with toasted sesame seeds and scallions for a distinctive finish.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
-6
Course:
Main Course, Others
Cuisine:
Asian, gluten-free
Ingredients
- 8 skin-on bone-in chicken thighs, approximately 2 1/2 to 3 pounds
- 4 tablespoons butter softened, unsalted
- 1/2 white miso 1 cup
- 3 tablespoons maple syrup
- 1 inch ginger grated, piece
- 8 garlic unpeeled but lightly smashed, cloves
- 1 tablespoon rice vinegar
- black pepper to taste
- 2 scallions finely sliced, for garnish
- 2 teaspoon sesame seeds for garnish, toasted
Instructions
- Heat oven to 400 degrees. Combine butter, miso, maple syrup, rice vinegar, ginger and black pepper in a large bowl and mix until well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Gently lift up the skin of each piece and, using your fingers, rub some miso butter under the skin. Place the chicken in a single layer in a roasting pan or heavy oven-proof skillet, add the garlic cloves and place it in the oven. Roast for 30 to 40 minutes, basting the chicken once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees. If the chicken is cooked before it’s brown enough, place it under the broiler for a minute or two. Watch carefully or it can burn.
- Remove the garlic skins and mash them into the pan drippings. Sprinkle chicken with sesame seeds and scallions and a spoonful or two of the garlic pan sauce.
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