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.
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.
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.
Full ingredient list 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 Sir 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!
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.
Garlic Miso Chicken Thighs
Garlic Miso Chicken thighs tossed in a sweet and sticky miso glaze pack a flavourful umami punch. This is a super simple recipe as the chicken and delicious sauce are all cooked in one pan. Serve with fluffy white rice and steamed bok choy for an easy weeknight meal.
- 8 large skin-on chicken thighs
- 2 Tbsp white miso paste
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar or maple syrup
- 1 Tbsp rice vinegar
- 3 cloves garlic, crushed
- 1 tsp chilli flakes
- 12 shallots, peeled
- freshly ground black pepper
- 1 ½ cups white rice (basmati)
- 1 Tbsp butter
- pinch of salt
- 2-4 heads of fresh Bok choy
- 2 tsp sesame seeds
- PREPARE: Trim chicken thighs of any loose skin. Preheat the oven to 200°C / 400°F / Gas 6 and line a roasting pan with baking parchment paper.
- MAKE THE MISO GLAZE: In a large mixing bowl stir together the miso paste, soy sauce, brown sugar, rice vinegar and crushed garlic cloves. Toss the chicken thighs in the glaze until well coated, then tip the chicken and glaze into the prepared roasting pan.
- ROAST: Spread the chicken thighs skin side up in a single layer, then tuck the peeled shallots among the chicken pieces. Sprinkle over the chilli flakes and black pepper, then roast in the preheated oven for 40 minutes until golden brown and cooked through.
- COOK RICE: After the chicken has been in the oven for 20 minutes, cook the rice. To cook the rice combine 1.5 cups (375ml / 300g) rice with 3 cups (750ml) water in a medium saucepan with the butter and salt. Cover and bring to a boil then reduce the heat to the minimum and cook for 10 minutes. Remove from the heat and rest for 5 minutes before removing the lid and fluffing the rice with a fork. Keep warm.
- STEAM BOK CHOY: When the chicken is nearly done, halve or quarter the bok choy and steam until just tender, 4-5 minutes.
- SERVE: Divide the chicken and shallots, rice and bok choy between 4 plates, spoon over the sauce from the pan and serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 2 Thighs
Amount Per Serving: Calories: 326Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 687mgCarbohydrates: 49gFiber: 6gSugar: 17gProtein: 15g
Nutrition is calculated automatically and may not always be accurate.
If you enjoyed this recipe, please leave a star rating in the recipe card and share it using the buttons below so that others can find it too!