Miso Chicken Thighs
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
8
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Calories
225 kcal
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Course
Main Course
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Cuisine
Asian
Miso Chicken Thighs
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These Sheet Pan Miso Chicken Thighs are the perfect meal for busy weeknights! Juicy chicken thighs are marinated in a flavorful miso marinade and baked to golden brown perfection in the oven. Makes 6-8 servings.
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Ingredients
- 3 tablespoons Miso paste white or red
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 cloves garlic, grated or minced
- 2 teaspoons grated or minced ginger
- 1 tablespoon neutral-flavored oil, like avocado or canola oil
- 2.5 lbs boneless, skinless chicken thighs (8 medium or 6 large thighs)
Optional garnishes:
- sesame seeds, scallions
Instructions
- Preheat oven to 400°F.
- Whisk the miso paste, honey, soy sauce, vinegar, garlic, ginger, and oil together in a large bowl. Add the chicken and turn to coat all the pieces.
- Line a sheet pan with parchment paper or aluminum foil. Arrange the chicken thighs on the pan in a single layer. Spoon any extra marinade on top.
- Bake the chicken in the oven for 25-35 minutes until golden brown and the internal temperature of the meat is 165°F. During the last 2-3 minutes, turn the broiler on and place the chicken underneath. Broil until the top of the chicken is browned and lightly charred in places. Keep a close eye on it as the chicken can burn easily.
- Plate the chicken and spoon the juices from the pan on top. Garnish with sesame seeds and scallions, if desired.
Notes
- parchment paper
- meat thermometer
- Carrots
- Brussels sprouts
- Be sure to line your sheet pan with parchment paper or aluminum foil. The miso marinade has a natural tendency to char, so lining your sheet pan with parchment paper or foil makes cleanup easy.
- To add color, broil the chicken for just a couple of minutes at the end of cooking. The high heat caramelizes the sugars in the marinade and gives it a beautiful golden brown color. But stay close by—it can burn quickly.
- The most accurate way to make sure the chicken is cooked is to use a meat thermometer and check to make sure the internal temperature is 165°F.
- I like to roast a tray of vegetables in the oven along with the chicken. Carrots, broccoli, cauliflower, Brussels sprouts, bell peppers or green beans ar all good choices. You can even make extra miso marinade to toss with the veggies before roasting.
Nutrition Information
Show Details
Serving
1 medium chicken thigh
Calories
225kcal
(11%)
Carbohydrates
9g
(3%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
135mg
(45%)
Sodium
508mg
(21%)
Potassium
384mg
(11%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
40IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 medium chicken thigh | |
| Calories | 225kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 508mg | 21% |
| Potassium | 384mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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