Learn how to make this super awesome juicy roasted miso butter chicken thighs in less than one hour
This post contains affiliate links.
First off, HAPPY NEW YEAR! I am excited to see what 2018 brings.
Welcome to Japanese food month! Back in November I started thinking about my goals for this blog. My one year blog anniversary was October 31. And I just felt like I was all over the place. This blog was supposed to be about food around the world, and I felt like I wasn’t providing that to my readers.
Related Recipe: Japanese Beef Curry Udon (Kare Udon)
The Goal for 2018
So it was time to change things up a bit. Get organized. Stop eating cookies. Wait, that’s a different goal.
And then it came to me. Why not do focused food months? Choose a cuisine and post recipes from that cuisine for one month. I loved it! Hopefully you guys like it too.
Now there is a caveat. I am not always a traditional cook. Some of my dishes may not be authentic Japanese, but have a Japanese flair. So you might say I enjoy fusion cooking.
I am from Southern California after all…the heart of Asian fusion cuisine…
So for the next year, that’s how this blog is going be. I’m sure there will be some tweaks along the way as I learn what works and what doesn’t, but it’s going to be fun!
The roasted miso butter chicken thighs
Now you did not come here to read about my 2018 goals. You came here to learn how to make these roasted miso butter chicken thighs. First though, let’s talk about my “looks like it’s burned” chicken. It’s not really burned. We ate every piece of this crispy, caramelized chicken goodness. I’m just not very good at making my food look appetizing. And I did not have the energy to remake the dish and re-shoot the photos. But trust me…it’s delicious!
I LOVE this chicken. I mean super duper LOVE. It’s so easy and so absolutely delicious. I mean, guys, I’m serious here. If you’ve never had miso butter chicken, you must try it!
To make this roasted miso butter chicken, you will need the following ingredients and tools:
– white miso paste: this can be found at your local Asian grocery store, or you can buy it on Amazon through this affiliate link.
– rice vinegar (unseasoned): this can be found at your local Asian grocery store, or you can buy it on Amazon through this affiliate link.
– cast iron skillet: Hopefully you already have one of these. If not, what are you waiting for! They are so awesome to cook with. I have fallen in love with cast iron cooking. If you don’t have one, they sell them everywhere, or you can buy this one on Amazon through this affiliate link.
Now guys, if you buy something through one of these affiliate links, I do get a small commission. But that money helps me keep this blog running!
First we heat the cast iron skillet in the oven before adding the chicken to get it nice and hot. The hot skillet helps to sear the bottom of the chicken so the juices stay in tact while roasting.
Now if you’re wondering about the miso paste, any white miso paste will do. Or use red. Red miso works great as well. Don’t worry about the large container it comes in. Once you’ve tasted it you will realize how delicious it is and start using it all the time!
Plus, you will need it in some of the other recipes coming up during Japanese food month.
And that rice vinegar. That’s good stuff. Seriously good. It is absolutely awesome to use in a salad dressing, or use it in place of regular vinegar in any recipe.
These roasted miso butter chicken thighs are so juicy. So incredibly juicy. Some of that is because I use chicken thighs. Chicken thighs are just better in my opinion.
BUT, you can use chicken breasts in this recipe if that’s what you have.
But the thighs guys. That’s where it’s at. Even if you overcook them, they are still juicy. It’s like magic.
Once your chicken is done roasting, the skin should be browned and crispy. If for some reason its not, pop it under the broiler for a couple minutes to crisp it up.
Garnish the chicken with a little of that deliciously umami pan sauce and some chopped scallions.
You’re going to love these roasted miso butter chicken thighs.
If you like chicken thighs, check out these other yummy chicken thigh recipes:
- 2 lbs. chicken thighs (4 thighs) bone in, skin on
- 4 tbsp. butter softened
- 1/2 cup white miso
- 1/2 inch ginger grated
- 1 tbsp. rice vinegar
- 6 garlic cloves smashed
- 1/4 tsp. black pepper
- 2 tbsp. honey
- Salt to taste
Preheat the oven to 400 degrees.
Heat a cast iron skillet in the oven for 20 minutes.
Combine all ingredients in a bowl to make a paste.
Add the chicken and massage the paste all over the chicken, getting under the skin if you can, being careful not to separate the skin from the chicken.
Roast in the cast iron skillet for 40-45 minutes, or until chicken reaches 160 degrees and the skin is nice and crispy.
If your skin is not as crispy as you'd like, pop it under the broiler for a couple minutes to crisp it up.
Garnish with shopped scallions.