Miso Chicken Thighs
This Miso Chicken Thigh recipe is easy to make and incredibly flavorful with an umami rich marinade made with miso paste, rice vinegar, honey, ginger and garlic. Serve this miso chicken over rice or with veggies. Leftovers will last for up to 4 days stored in the fridge.
Servings: 6
Ingredients
- 6 boneless skinless chicken thighs
- 2 tbsp miso paste
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic minced
Instructions
- In a bowl whisk together the miso paste, rice vinegar, honey, grated ginger and garlic.
- Place the chicken in a bowl or ziploc bag, add the miso sauce and leave to marinate for a minimum of 1 hour and up to overnight.
- Preheat the oven to 425 degrees Fahrenheit
- Transfer the chicken thighs plus all of the sauce to a baking dish, ensure that the chicken thighs are arranged spread out and flat (not tucked under). Transfer to the oven to cook for 20 minutes or until the chicken has an internal temperature of 160 degrees and its golden brown in color (If the chicken is still pale in color I recommend turning the oven to broil and leaving the chicken to cook for 1-2 more minutes until golden in color).
- Serve with any excess sauce from the dish spooned overtop