Go Back Email Link
–+ servings
Garlic Miso Chicken Thighs

Garlic Miso Chicken Thighs

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serves 4

Ingredients

  • 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

to serve:

  • 1 ½ cups white rice basmati
  • 1 Tbsp butter
  • pinch of salt
  • 2-4 heads of fresh Bok choy
  • 2 tsp sesame seeds

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • 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.

Nutrition

Serving: 2Thighs | Calories: 939kcal | Carbohydrates: 88g | Protein: 52g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 1069mg | Potassium: 1913mg | Fiber: 8g | Sugar: 15g | Vitamin A: 19192IU | Vitamin C: 196mg | Calcium: 532mg | Iron: 7mg