Why you’ll love this recipe:
Marinating roasted chicken with ultra-flavorful miso paste is a game-changer! Miso adds an unbelievably savory, rich taste to anything it touches and helps to tenderize the chicken while it’s marinating.
- Flavor – Miso baked chicken is full of Asian flavors. Sesame oil, soy sauce, and a splash of mirin enhance the salty taste of the miso, adding lots of depth. Then, Sriracha gives each bite a spicy kick!
- Quick – With just 10 minutes of prep time and 5 easy recipe steps, you’ll have dinner done in a snap!
- Versatile – Easily transform this recipe into a sheet pan dinner by roasting chopped veggies alongside the miso chicken.
Serve miso chicken over fluffy white rice, and you’ve got yourself a Japanese-inspired, family-friendly meal that I guarantee is better than takeout!
Key Ingredient Notes:
- Chicken – Bone-in or boneless chicken thighs with the skin are best. Drumsticks, wings, and legs all work as well. Use whatever you have on hand!
- Miso paste – There are different varieties of miso paste. Red or dark miso paste tends to be richer, while yellow/white miso paste is milder. If you’re new to miso paste, start with white miso, and take a look at this miso soup recipe for more information about miso paste.
- Mirin – Also known as Japanese rice wine, mirin helps to tenderize the meat.
- Sesame oil – This has a nutty, toasted flavor and is usually the secret to an outstanding Asian-inspired recipe.
- Sriracha – A type of hot chili sauce, I like to add just a touch of Sriracha for a touch of heat and spice. Don’t skip it, because it adds to the flavor of the marinade! Just adjust the amount you use based on your personal preference. A little bit goes a long way!
- Soy sauce – I use this to add a salty, savory flavor to the marinade. Use low-sodium soy sauce for a healthier alternative. Or, swap it out for coconut aminos or tamari, if preferred.
How to make this recipe:
1. Make the miso marinade
- Whisk the miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce, and salt in a small mixing bowl.
- Mix until the marinade has a nice and smooth texture.
2. Marinate the chicken
- Pour the marinade over the chicken in a large freezer bag or bowl.
- If using a freezer bag, squeeze out as much air as possible. Then, seal the bag, and massage the marinade into the meat, ensuring it is distributed evenly.
- Marinate the chicken for at least 20-30 minutes or overnight.
- If you plan on cooking the chicken within 30 minutes, keep it at room temperature. Otherwise, refrigerate it until you’re ready to cook.
- Remember to remove the chicken from the fridge 30 minutes before cooking to ensure the meat roasts evenly!
PRO TIP- If using a bowl to marinate the chicken, choose a non-reactive bowl, like a glass or ceramic bowl. The acidic ingredients in the marinade can react with aluminum or cast iron, giving the meat a metallic taste.
3. Bake the miso chicken
- Preheat your oven to 350°F (175°C).
- Place the chicken skin side up on a baking pan, and spread it out into an even layer.
- Bake the miso chicken for about 35 minutes or until the internal temperature registers 175°F (80°C). Check for doneness using an instant meat thermometer.
- Garnish the miso baked chicken with sliced green onions and toasted sesame seeds, and enjoy!
Time-Saving Tips:
- The best way to save time is by preparing the miso marinade in advance and marinating the chicken overnight.
- Chicken should only be marinated for up to 24 hours. If left longer, the proteins in the chicken will break down, resulting in an unappealing, mushy texture.
Can I grill my miso chicken?
To grill bone-in chicken, follow the same preparation process of making the miso marinade and marinating the chicken.
- Grill the marinated chicken over medium-high heat, skin side down.
- Flip the chicken halfway through cooking time, after about 20 minutes.
- Cook the chicken for about 40 minutes or until the internal temperature reaches 175°F.
- Other cuts of chicken, such as drumsticks and breasts, may need to cook for more or less time.
Side Dish Ideas:
While the miso chicken is roasting, get started on some sides. Stick with classic side dish ideas, or round out the meal with more homemade takeout recipes. Here are some of my favorites!
Storing Tips:
- To store – Transfer leftover baked miso chicken to an airtight container, and keep them in the refrigerator for 3-4 days.
- To reheat – Chicken thigh skin loses its crispy texture after it’s cooled and stored in the fridge. To crisp the skin back up without drying out the meat, place the chicken in a baking dish, and cover it tightly with foil. Reheat for about 15 minutes at 350°F. Then, uncover, and continue heating for 5 more minutes or until the skin is golden brown and crisp again.
- To freeze: The best way to freeze miso chicken is uncooked in the marinade. Place the chicken and the marinade in a freezer bag, seal the bag tightly, and freeze for up to 3 months. To serve, thaw it in the fridge overnight, and proceed with the recipe as normal.
Baked Miso Chicken FAQs:
Marinade the chicken for as little as 20-30 minutes or as long as overnight. Remove the chicken from the fridge 30 minutes before cooking to bring the chicken to room temperature. This ensures the chicken cooks evenly.Â
Miso paste tastes salty, savory, and a tiny bit sweet. It’s most well-known for its umami flavor. The overall flavor of miso varies, depending on the type. White and yellow miso tend to be milder, while red and brown miso have a stronger, more robust flavor.Â
Traditional miso paste contains 3 essential ingredients, fermented soybeans, koji, and salt. Koji is a mold that helps with fermentation; the salt is used as a preservative and flavor enhancer. Misto paste variations include the addition of barley and rice.
More Chicken Recipes:
Baked Miso Chicken
Ingredients
- 2 tablespoons miso paste Note 1
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon mirin aka rice wine
- 1 teaspoon Sriracha more if you like spicy
- 1 teaspoon soy sauce Note 2
- 1 teaspoon kosher salt
- 4 bone-in skin-on chicken thighs Note 3
For garnish
- 1 green onion optional
- 1 teaspoon black or white toasted sesame seeds optional
Instructions
- In a small bowl, whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce, and salt until nice and smooth.2 tablespoons miso paste, 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 tablespoon mirin, 1 teaspoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon kosher salt
- Place the chicken in a large ziplock bag and pour the prepared marinade. Squeeze out the air, as you close the bag. Massage the marinade into the meat to distribute it evenly. (You can also marinade the chicken in a large non-reactive bowl.)4 bone-in skin-on chicken thighs
- Marinade the chicken for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until ready to cook.
- Preheat the oven to 350°F (175°C).
- Arrange the chicken in one layer in a baking pan. Bake for about 35 minutes, or until internal temperature registers 175°F (80°C).
- Garnish with sliced green onion and sesame seeds. Serve with steamed rice, or vegetables of your choice for a complete meal.1 green onion, 1 teaspoon black or white toasted sesame seeds
Notes
– Store leftover miso chicken in an airtight container for 3-4 days.
– Freeze your unbaked chicken in the marinade for up to 3 months.
– Thaw frozen chicken in the fridge overnight, and bake as normal.
– Reheat warm leftover cooked chicken covered in the oven at 350°F for 15 minutes. Then, remove the cover, and continue to bake for 5 more minutes or until the chicken skin is golden brown and crisp.Â
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Barbara G says
Made this with boneless thighs and used sambal instead of sriracha. I was meal prepping, so I had a bigger batch of chicken and doubled the marinade recipe. It turned out super tasty and moist! Will definitely make this again and try it with the bone-in thighs.Â
Shinee says
So happy you tried and loved this recipe. Thank you for your feedback, Barbara!
Susan says
Soooo good! My family RAVED about it. Only tweak I made was to put it under the broiler for a few minutes after cooking to get the skin brown and crispy. Yum!!!
Shinee says
Yay, so happy you all loved this recipe. Thank you for your feedback, Susan!!
Sandy Pikelny says
Hi, I am a senior. I am having a bit of a problem using miso paste. The miso doesn’t dissolve into a smooth paste. What am I doing wrong? Â I am unable to use acidic items, miso is healthy & delicious. Please reply.
Thank you,
Sandy.
Shinee says
Hi, Sandy. Sorry for delay. Not sure why your miso paste is not dissolving. Do you store it in a refrigerator, right? Is it soft?
P.S. I edited your comment to remove your e-mail address.