How to make Garlic Miso Chicken Thighs

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There’s nothing like the glorious smell of chicken roasting in the oven to draw people to the dining table. Chicken is such a versatile meat, which can be dressed up with flavours from all over the world.

My Garlic Miso Chicken Thighs are a brilliant weeknight dinner recipe as the beautifully tender meat is packed with flavour and roasts up all in one pan.

Table of Contents

Garlic Miso Chicken Thigs with bok choy.

The combination of garlic, miso and rice vinegar is a real winner with the perfect balance between sweet and salty. Serve with my never-fail fluffy white rice and steamed bok choy for a delicious, easy and inexpensive weeknight meal.

The secret ingredient

Miso paste is one of my secret ingredients. While many people are familiar with miso soup from Japanese restaurants, miso paste is good for so much more! It is full of umami flavour so it’s great in sauces and glazes for adding extra oomph.

Miso paste is likely to be available in most well-stocked grocery stores and tends to come in two varieties; white and red.

I use white miso as it has a milder flavour than red miso paste which can be overpowering when used as a marinade.

Main Ingredients

To make my Garlic Miso Chicken recipe you’ll need the following main ingredients:

Chicken thighs: For this recipe, I prefer to use skin-on chicken thighs. Check out my video showing how to remove chicken thigh bones here.
White miso paste: Usually available in a well-stocked supermarket in the international food section. Miso keeps for ages in the fridge and can be frozen.
Soy sauce: I use light soy sauce as I find dark soy sauce a bit overpowering.
Rice vinegar: If you don’t have rice vinegar, simply replace it with white or apple cider vinegar.
Garlic and Shallots: If you like things extra garlicky, go right ahead and use as much as you like.
Basmati rice: For perfect, fluffy white rice I use and recommend basmati rice. It is super reliable and cooks up beautifully with a nice amount of bite.
Bok Choy: Sometimes known as Pak Choy or horse ear cabbage, this Asian vegetable is one of my favourites. Steaming until just tender means it will stay a beautiful vibrant green with plenty of flavour. If unavailable, replace with any other steamed greens: broccoli, beans, etc.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

How to make Garlic Miso Chicken Thighs

I love an easy chicken dinner and this one ticks all the boxes! To make this recipe there are three main steps:

Marinate the chicken: Combine all marinade ingredients and rub over the chicken. Even 5 minutes in this miso marinade will give the chicken loads of flavour, but you can prepare it up to 24 hours in advance.
Roast the chicken and vegetables: Spread the chicken and shallots in a single layer in a roasting pan and roast until golden brown.
Prepare the sides: Toward the end of the roasting time, cook the rice and steam the bok choy.

Garlic miso chicken thighs reheat beautifully, so it makes a terrific lunch to take into the office!

FREQUENTLY ASKED QUESTIONS

Can I use other chicken pieces in this recipe?

Yes, this recipe works well with chicken drumsticks, chicken wings or chicken leg quarters with a similar cooking time.

Boneless skinless chicken breasts will dry out with the long cooking time, so I’d recommend using them for something like my Honey Ginger Chicken Stir Fry or Garlic Butter Crumbed Chicken instead.

Can I make this Garlic Miso Chicken recipe in advance?

Yes! Chicken thighs reheat brilliantly. If you like, you can marinade the chicken pieces overnight in a Ziploc bag for extra tender and juicy meat.

Looking for more easy chicken bakes?

Try my lighter version of the famous Chicken Marbella. Fancy an easy chicken bake for entertaining? My Feta and Pesto Stuffed Chicken Breasts are one of my most popular recipes!

Garlic Miso Chicken Thighs with Bok Choy.

COOKING CHICKEN THIGHS

Chicken thighs are one of the most forgiving cuts of meat to cook in the oven. Even if they have been overcooked, chicken thighs are likely to stay tender and juicy, so it is a great meat for beginner cooks.

HOW TO TELL IF CHICKEN THIGHS ARE COOKED?

A lot of people are worried about raw chicken, but it is very simple to tell if chicken thighs are cooked. If you insert the tip of a sharp knife into the chicken thigh at the thickest part, any juices should run clear. If you cook to the times given in this recipe you won’t have a problem at all.

If you are at all uncertain, I recommend using an instant-read thermometer. Chicken is cooked when the internal temperature of the meat is at 74°C / 165°F, however with chicken thighs on the bone they will still be a bit tough. Bone in chicken meat is best cooked hotter, anywhere between 80° and 90°C (175-195°F) for the most tender results.

Remember, if it is at all possible, let meat on the bone warm up towards room temperature before cooking. This means that it will cook more evenly and you won’t have to worry that it is underdone toward the bone.