Miso Glazed Chicken Thighs

5 from 2 votes

This easy miso glazed chicken thigh recipe makes for a mouthwatering weeknight meal that you can meal prep ahead of time. The flavorful miso marinade packs a ton of umami and creates a beautiful glaze on the juicy chicken thighs as it caramelizes.

This recipe is created by Marc Matsumoto (No Recipes®)

Recipe

This easy miso glazed chicken thigh recipe makes for a mouthwatering weeknight meal that you can meal prep ahead of time. The flavorful miso sauce not only packs a ton of umami flavor but also creates a beautiful glaze on the juicy chicken thighs as it caramelizes. Whether you’re cooking for guests or planning quick dinners, this versatile dish has got you covered.

Why This Recipe Works

Marinating the chicken thighs in miso, seasons them through while making this a great prep-ahead recipe.
Ginger contains an enzyme that tenderizes the thigh meat, rendering it juicy and delicious.
Scraping the marinade off before roasting it keeps it from burning, and by reserving a small amount of marinade, you can glaze it at the end to give it a nice thick coating of miso sauce.

Ingredients

Mirin – Mirin is a sweet rice wine that adds umami while balancing out the salty flavor of the miso paste.
Sake – This is another Japanese rice wine that adds umami while tenderizing the chicken. Please do not substitute rice vinegar, as it will make your chicken too sour.
Honey – Sweet honey helps caramelize the miso glaze, giving the chicken a beautiful golden-brown color. Maple syrup or brown sugar can be used for a different flavor profile.
Organic Miso Red – The longer aging period used to make red miso gives it a rich, savory flavor that’s more earthy and nutty than white miso paste. If you can’t find it, other types of miso, such as yellow miso paste or white miso, will work for a milder flavor.
Ginger – Fresh ginger contains enzymes that help tenderize the chicken thighs while adding a wonderful fresh zing. You can also grate in a few cloves garlic for additional depth of flavor.
Chicken Thighs – Boneless, skin-on thighs are ideal for this miso-glazed chicken recipe. They remain juicy and tender while developing crispy skin. Other types of chicken, such as bone in drumsticks, skinless chicken thighs, or skinless chicken breasts, will work, but you may need to adjust the cooking time to account for different thicknesses of the meat.
Garnish – You can optionally garnish these miso glazed chicken thighs with green onions, toasted sesame seeds, or chili flakes for a pop of color and extra flavor.

How to Make Miso Chicken Thighs

To prepare the miso marinade, combine the mirin, sake, and honey in a pot and bring the mixture to a boil. This step serves two purposes: it reduces the liquid, concentrates the flavors, and allows the alcohol to evaporate, leaving behind the essence of these ingredients.

Next, incorporate the red miso and grated ginger into the reduced liquid. Continue cooking the miso sauce until it becomes thick and glossy. Turn off the heat and let the mixture cool.

Once the marinade has cooled completely, layer the chicken thighs with the miso marinade in an airtight container, ensuring each piece is well-coated. Ideally, you’ll want to do this at least 3 hours in advance to give the flavors to penetrate deeper into the meat.

When you’re ready to cook, preheat your oven and prepare a baking sheet by lining it with parchment paper or foil and placing a rack on top. This setup allows hot air to circulate around the chicken pieces, promoting even cooking and helping to crisp up the skin. Before roasting, it’s important to remove excess marinade from the chicken with paper towels.

This prevents burning and allows the skin to crisp up properly. Place the chicken thighs skin side up on the baking tray and roast in a 400°F (205°C) oven for 15 minutes. Then, brush the leftover miso glaze onto the chicken skin. Return the miso chicken to the oven and continue roasting until the glaze is shiny and caramelized (another couple of minutes).

Serving Suggestions

Chop the miso chicken thighs into bite-sized pieces and turn it into a complete meal, serving it over a bowl of steamed rice along with some colorful vegetables such as broccoli, butternut squash, or snap peas. If you’re avoiding carbs, you can also serve this miso chicken recipe on a green salad with Miso Vinaigrette, or cauliflower rice. To turn up the heat, try adding some chili paste to the marinade before you baste the chicken.

Prep Time 10

Cook Time 30

Servings 4

Ingredients

1/4 cup mirin
1/4 cup sake
2 tablespoons honey
1/2 cup ORGANIC MISO RED
10 grams ginger grated
700 grams skin-on boneless chicken thighs

Instructions

Add 1/4 cup mirin, 1/4 cup sake, and 2 tablespoons honey to a pot and bring the mixture to a boil. Continue boiling until the mixture is reduced by about 30% and it no longer smells like alcohol.
Add 1/2 cup ORGANIC MISO RED and 10 grams ginger and stir to dissolve the miso. Continue cooking until the miso marinade is thick and shiny. Turn off the heat and let this cool completely.
Set aside 2 tablespoons of the miso marinade for use later. Add a layer of miso sauce to the bottom of a container that’s just large enough to hold the chicken.
Add 700 grams skin-on boneless chicken thighs and spread more marinade between the chicken pieces. Let this marinate in the fridge for at least 3 hours or up to 3 days.
To roast the miso chicken, preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil and place a cooling rack on the sheet pan.
Scrape the miso mixture off the chicken thighs and then use paper towels to remove as much of the excess marinade as possible. Place the pieces on the prepared baking sheet with the skin side up.
Bake the marinated chicken thighs for 15 minutes.
Brush the tops of the chicken with the reserved miso sauce and return to the oven. Continue baking until the miso glaze is golden brown and shiny and the chicken has reached an internal temperature of 160°F. About another 5 minutes.
Slice and serve the juicy chicken thighs over a bowl of rice with a sprinkling of sesame seeds or green onions for a pop of extra flavor.

Product used in this recipe

Organic Miso
Red Miso
17.6 oz (500 g)

Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.

Contains: Soybeans

Check out Organic Miso
Red Miso
17.6 oz (500 g)

Recipe Creator

Marc Matsumoto

Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.

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Stir-fry Noodles in a Sweet and Savoury Miso Sauce

4.34 from 3 votes

This Easy Chicken Miso Stir-Fry makes a Flavourful and Satisfying Meal that's Perfect for a Quick Weeknight Dinner.

Perfect for the whole family, this yakisoba comes together quickly by simply stir-frying the ingredients and tossing them in a miso-sauce. The sweet and savoury miso sauce coats the noodles and vegetables creating a delicious and satisfying dish.

Recipe

Prep Time 20

Servings 1

Ingredients

7 g Garlic, minced
45 g Broccoli florets
30 g Yellow bell pepper, thinly sliced
30 g Shelled edamame beans (green soybeans)
100 g Chicken breast, thinly sliced
1 serving Stir fry noodles (approximately 150g)
1 tbsp Sesame oil
2 tbsps SWEET & SAVOURY MISO GLAZE & MARINADE SAUCE
2 tsps Soy sauce

Instructions

Add 1 tbsp sesame oil to frying pan and heat over medium to high heat. When the oil is hot, add the minced garlic and sliced chicken. Stir-fry until the chicken is cooked through and no longer pink in color.
Add the broccoli florets, sliced yellow bell pepper and edamame to the pan. Continue to sauté until the vegetables are softened to your liking.
Add the cooked noodles and SWEET & SAVOURY MISO GLAZE & MARINADE SAUCE to the pan. Stir-fry everything together until well mixed and heated through.
Finish by sprinkling soy sauce over the stir-fried noodles and vegetables. Toss to combine all the ingredients.
Arrange on a plate and serve.

Product used in this recipe

Sweet and Savoury Miso Glaze and Marinade Sauce
370 g

Our Sweet and Savoury Miso is made from two types of miso, blended with sweet seasoning and rice vinegar to create a liquid miso, conveniently packaged in an easy-to-use bottle. This Sweet and Savoury Miso variety has a sweet yet umami-rich taste with moderate acidity, making it suitable for a wide variety of recipes such as stir-frying, marinating, and mixing into dressings, or enjoying on its own as a condiment.

Check out Sweet and Savoury Miso Glaze and Marinade Sauce
370 g

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Miso and Tomato Chicken Stew

No ratings yet

Warming Fusion Stew

Enjoy the timeless combination of tomatoesand miso in a dish that brings together a Western Tomato stew with the richumami of miso. Optionally, add your favorite ingredients such as Maitakemushrooms or bacon.

Recipe

Trimmed_20230719_hikarimiso3447_キンの味噌トマト煮込み

Cook Time 20

Servings 2

Ingredients

1 Chicken thigh (11 oz /300g)
1/2 Broccoli
1/2 Onion (3.5 oz /100g)
1 Garlic clove
1.7 fl oz White wine (50ml)
1 tbsp Olive oil

<A>

1 Canned whole tomato (14 oz /400g)
1 tbsp Sugar
2 ½ tbsp CRAFT MISO NAMA-KOJI
Some Black pepper
Some Italian parsley

Instructions

Cut the chicken thigh into six pieces. Separate the broccoli into florets and cut them into bite-sized pieces.Dice the onion and garlic. Gently crush the canned whole tomatoes.
Heat olive oil in a pan over medium heat. Place thechicken thighs with the skin side down in the hot pan along with the choppedonion and garlic. Cook until chicken is browned on all sides. Add white wineand cover with a lid, cook for 3 minutes.
Add <A> and the chopped broccoli to the pan and simmer uncovered over low heat for 10 minutes, stirring occasionally. Remove the pan from the heat and mix in miso and black pepper until well combined. Serve the stew in a bowl garnished withItalian parsley.

Product used in this recipe

CRAFT MISO NAMA-KOJI
14.1 oz (400 g)

CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.

Check out CRAFT MISO NAMA-KOJI
14.1 oz (400 g)

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Garlic Miso Chicken Wings

5 from 1 vote

Marinated in a delicious savory sauce, these baked Garlic Miso Chicken Wings are crispy on the outside and juicy and succulent inside. Use my super easy recipe to make a great appetizer, party food, or dinner meal that both adults and kids love!

This recipe is created by Nami (Just OneCookbook®)

Recipe

Prep Time 10

Cook Time 45

Ingredients

1 lb Chicken wings (flats/drumettes) (5 flatsand 5 drumettes)
4 cloves Garlic (minced)
2 tbsp KODAWATTEMASU ORGANIC MISO
2 tbsp Soy sauce
2 tbsp Mirin

【For Serving】

Shichimi togarashi (Japaneseseven spice) (for a spicy kick)
Japanese mayonnaise (optional; for dipping)

Instructions

Before You Start

Please note that this recipe requires a marinating time of at least 6 hours (or overnight). Now, gather all the ingredients.

To Marinate the Wings

In a resealable plastic bag, combine minced garlic, miso, soy sauce, and mirin. Mix it together well to dissolve the miso.
Pat dry the chicken wings with paper towels and prick the skin with a fork. Transfer the wings to the resealable plastic bag.
Rub the wings really well from outside the bag, coating them with the marinade. Release the air from the bag and seal.Keep the wings in the refrigerator for at least 6 hours (preferably overnight)or up to a day; if you are using drumsticks, you can marinate for 1–2 days.

To Cook the Wings

Preheat the oven to 425ºF (220ºC) with the rack in the middle position. Meanwhile, remove the chicken wings from the refrigerator and leave at room temperature for 15 minutes. Line the baking sheet with aluminum foil (for easier clean up) and place an oven-safe wire rack on top.
After 15 minutes, remove as much of the marinade as possible from the chicken since miso burns easily. Place the chicken on the wire rack skin side down. Bake at 425ºF (220ºC) for 30 minutes.
At the 30-minute mark, flip the wings. Put them back in the oven for another 15 minutes. The chicken is cooked through when the internal temperature is 165ºF (74ºC).

To Serve

Serve immediately with optional Japanese mayonnaise and shichimi togarashi (Japanese seven spice) on the side for dipping.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer fora month.

Product used in this recipe

Kodawattemasu Organic Miso
26.4 oz (750 g)

Our Kodawattemasu Organic Miso, the best-selling organic miso in Japan for years, is made with organic rice and soy beans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.

Check out Kodawattemasu Organic Miso
26.4 oz (750 g)

Recipe Creator

Namiko Hirasawa Chen

Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.

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Shio Koij Chicken

5 from 2 votes

With Shio Koji, a natural seasoning used in Japanese cooking, you can make EASY & DELICIOUS Shio Koji Chicken in no time with just 4 ingredients!

This recipe is created by Nami( Just One Cookbook^®)

Recipe

Prep Time 5

Cook Time 25

Servings 4

Ingredients

8 pieces Skin-on chicken thighs without bone Boneless,skin-on thighs: We can get this type of chicken very easily in Japan (or Japanese grocery stores in your country) as we need them for Karaage and other recipes. However, here in the US, you can only find boneless skinless thighs or bone-in skin-on thighs. What I do is to buy one-in, skin-on thighs and ask the butcher to remove bones. You save time on removing bones yourself and they may ask you if you want to keep the bones to make soup stock etc.
1 cup (240 ml) SHIO KOJI
1 tbsp Soy sauce
Freshly ground black pepper

Instructions

Combine shio koji and soy sauce in a bowl or measuring cup.
Season both sides of the chicken thigh with freshly ground black pepper.
Pour the shio koji mixture and coat the chicken well on both sides. Cover and let it marinate in the refrigerator for 30 minutes (minimum) to 3 hours.
Remove the shio koji as much as possible and transfer it to a baking sheet lined with parchment paper.
If you have the oven temperature probe, insert the stem of the probe into the thickest part of the chicken, or in the center of the chicken if it is even in thickness.
Bake at 350 ºF (180 ºC) until the internal temperature of the chicken reaches 165 ºF (74 ºC), roughly 25 minutes.
When the internal temperature is close to165 ºF (74 ºC), change the oven setting from Bake to Broil. Broil the chicken until the skin has nice char, about 3-5 minutes (depending on how far the chicken is from the heat source). Remove from the oven.
Cut the chicken thigh into 4 pieces (if you eat with chopsticks) and serve immediately.

Product used in this recipe

Shio Koji
20.4 oz (580 g)

Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.

Check out Shio Koji
20.4 oz (580 g)

Recipe Creator

Namiko Hirasawa Chen

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Maple and Miso Chicken

No ratings yet

The maple syrup and miso󠄀 enzymes make the chicken incredibly tender and moist. Excluding the marinating time, cooking time is only 15 minutes !

Recipe

Prep Time 3

Cook Time 14

Servings 2

Ingredients

1.3 lb (600 g) Chicken thigh
1 tbsp Vegetable oil

[A]

3 tbsp ORGANIC MISO WHITE
2 tbsp Maple syrup
1 tbsp Mustard

Instructions

Butterfly chicken thigh to make it even in thickness.
Combine [A] in a plastic bag. Add the chicken (from instruction 1) and massage it.
Remove air from the bag and close it. Let it marinate in a refrigerator for 3 to 6 hours.
Heat vegetable oil in a pan in the middle heat and grill chicken with the skin side down. Cook both sides.

Product used in this recipe

Organic Miso
White Miso
17.6 oz (500 g)

Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.

Check out Organic Miso
White Miso
17.6 oz (500 g)

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Miso Moist and Juicy Chicken Ham

No ratings yet

This is the dish which you can easily make with microwave. Thanks to miso, the chicken is moist and juicy. You can serve the chicken juice as soup rich in umami from both miso and chicken.

Recipe

Cook Time 30

Servings 2

Ingredients

1 Chicken breast (300 g/ 11 oz)
1 Japanese green onion (Chives or Corianders)
2 tbsp ORGANIC MISO WHITE
Pinch of Black pepper
2 tbsp Cooking sake
200 ml (6.8 fl oz) Water
1 piece Ginger

[A]

1 tbsp Sesame oil
1/4 tsp Salt
Pinch of Black pepper

Instructions

Poke chicken breast a few times with a fork. Massage it with miso and black pepper in a big heat-resistant bowl and set aside for 10 minutes.
Place the chicken breast (from instruction 1) with the skin-side up and roll it to make a chicken stick. Peel and thinly slice a 1 inch (2.5 cm) piece of ginger. Add cooking sake, water and gingers. Cover the bowl with plastic wrap loosely and microwave it at 1200W for 2 minutes 45 seconds. Let it cool. (Cooking time depends on the wattage of your microwave.)
Cut the white part of Japanese green onion into strips. Chives or corianders can be used instead of Japanese green onion. Combine [A] for sauce.
Cut the breast (from instruction 2) into diagonal pieces approx. 0.4 inch (1 cm) thick.
Transfer the chicken on a plate with the sauce (from instruction 3) on top. Serve the liquid left in the bowl in a small bowl as chicken soup.

Product used in this recipe

Organic Miso
White Miso
17.6 oz (500 g)

Check out Organic Miso
White Miso
17.6 oz (500 g)

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Miso Curry Soup with Vegetables

No ratings yet

Miso is a secret ingredient to make this curry soup rich. Deep-fry your favorite vegetables and serve with the soup. This is the filling dish with big pieces of chicken wings and plenty of vegetables.

Recipe

Cook Time 40

Servings 4 servings

Ingredients

8 Chicken wings
1 Onion
2 Garlic cloves
1 piece of Ginger
2 Potatoes
12 Carrots
2 tbsp Olive oil
4 servings of Warm Rice

Toppings

2 Boiled Eggs
Some favorite vegetables such as eggplants, zucchini or green pepper (for deep-fry)
Pinch of Salt

A

1/2 Canned Tomato (200g / 7oz)
4 tbsp Curry powder
3 tbsp ORGANIC MISO WHITE

B

700 ml (24 fl oz) Dashi soup stock
1 tsp Sugar
1 Bay leaf
Pinch of Black pepper
1 tbsp Dried Basil

Instructions

Sprinkle pinch of salt over chicken wings. Wash potatoes and carrots, and peel carrots. Cut them into big pieces. Grate a onion, garlic and ginger.
Heat a pan on middle heat and pour olive oil. Fry chicken wings until golden-brown on both sides. Remove the wings from the pan. Fry the grated onion, garlic and ginger in the same pan until golden-brown. Add some times some water to deglaze the pan.
Add [A] in the pan and fry. Add chicken wings (from instruction 1), potatoes, carrots and [B], and mix them. Simmer for 20 mins and add dried basil. If it tastes subtle, add more miso.
Deep-fry your favorite vegetables for toppings. Peel the boiled eggs and cut them in half.
Serve the soup (from instruction 3) with rice. Top with the vegetables and eggs (from instruction 4).

Product used in this recipe

Organic Miso
White Miso
17.6 oz (500 g)

Check out Organic Miso
White Miso
17.6 oz (500 g)

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Japanese Fried Chicken (Shio Koji Karaage)

5 from 1 vote

Karaage or Japanese-style fried chicken can be more exciting with Shio Koji marinade. Juicy and packed with flavor, this dish will keep you coming back for more.

Message from Nami( Just One Cookbook^®): “Chicken Karaage (Japanese Fried Chicken) is crispy on the outside and juicy and tender on the inside. With Hikari Miso's Shio Koji, it tastes even better with the additional umami flavor. If I could only recommend one shio koji recipe, this Karaage would be it!”

Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Ingredients

1 lb (450g) boneless chicken thigh with skin cut into 1 inch pieces
4 tbsp. SHIO KOJI
1 tsp. grated ginger
1 tsp. crushed grated garlic
1 tsp. soy sauce
½ cup potato starch or corn starch
Vegetable/canola oil for deep frying
Lemon wedges to serve

Instructions

Combine the chicken with Hikari Miso Shio Koji, ginger, garlic and soy sauce in a bowl or large plastic bag and marinate for at least 30 minutes (or up to 1 day).
Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 320-335F (160-170C).
When the oil is almost ready, add the potato starch in the bowl or plastic bag with the chicken. Mix and coat the chicken with the starch.
Gently drop each piece of chicken into the pot and deep fry until golden brown.
When it’s done, transfer the chicken onto a plate lined with paper towels. Continue with a new batch to deep fry. Serve immediately with slices of lemon.

Quick Tip

Make sure to deep fry only a few pieces at a time so the oil temperature will not drop too low. If the oil temperature is too high, Shio Koji can be easily burn before the chicken is cooked through.
If you are not sure if the chicken is done, use a knife to cut the thickest piece of chicken and check inside.

Product used in this recipe

Shio Koji
20.4 oz (580 g)

Check out Shio Koji
20.4 oz (580 g)

Recipe Creator

Namiko Hirasawa Chen

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Spicy Miso Hot Wings with Miso Ranch Dressing

No ratings yet

We've taken your usual hot wings and marinated it with miso and chili sauce for a fantastic Asian flair. Broil it and you'll get the most delicious crispy browning of the miso. It pairs incredibly well with the Miso Ranch Dressing. Recipe created by Glen Ishii of JiST Cafe

Recipe

SpicyMisoHotWingsWithMisoRanchDressing HikariMiso

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

Spicy Miso Hot Wings

2 lbs. (900g) chicken wings
2 tbsp. chopped garlic
1 tbsp. fresh grated ginger
1 tsp. olive oil
2 tbsp. red miso
2 tbsp. Sriracha type hot chili sauce
1/4 cup (60 ml) rice vinegar
1 tbs. maple syrup
To taste Salt and pepper
For garnish Celery sticks for garnish

Miso Ranch Dressing

2 tbsp. sour cream
2 tbsp. mayonnaise
1/2 tbsp. grain miso or white miso
1/2 lime

Instructions

Spicy Miso Hot Wings

Combine the garlic, ginger, olive oil, miso, Sriracha, rice vinegar and maple syrup in a bowl. Mix until thoroughly incorporated.
Add the chicken and marinate for 2 hours in a refrigerator.
Bake in the oven at 375 degrees until done, about 20 minutes. For a crispy texture, broil for the last 10 minutes.

Miso Ranch Dressing

Squeeze lime juice and mix with the other ingredients in a bowl and serve.

Product used in this recipe

Organic Miso
Red Miso
17.6 oz (500 g)

Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.

Contains: Soybeans

Check out Organic Miso
Red Miso
17.6 oz (500 g)

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