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Buttery, juicy, melt-in-your mouth delicious, these Roasted Miso Chicken Thighs are LIFE. Packed with umami flavor, they are ready in 30 minutes for an easy weeknight meal!
This post was originally published in January 2018. It has been updated with new photos and more content.
I have a secret.
I used to hate chicken thighs. Yes, seriously. I hated them. And I mean, we’re talking in the last couple years. Not when I was a kid.
Something changed. I realized my faults. And now I love chicken thighs. So much. Like these Roasted Miso Chicken Thighs. I mean good god.
These are amazing. Last night I sat and drooled on the counter while I watched the boyfriend eat the last of the leftovers. It was that good.
I cried and ate my salad.
And I haven’t even raved about the (second) best part!! It only cooks for 30 minutes. 30 minutes. That’s all. So for all you super busy people out there, you can have an AMAZING meal ready in 30 minutes.
Chicken thigh lovers…you’ll also want to try these Brazilian Roasted Chicken Thighs with Citrus Corn Gravy or these Baked Honey Chicken Thighs.
Why This Recipe Works
The butter helps the chicken thighs to get brown and crisp on the outside, while staying buttery and tender on the inside.
Lots of garlic is used. That’s rarely a bad thing.
A touch of honey adds the perfect amount of sweet to complement that intense flavor of the miso.
Rice vinegar is used for the perfect amount of tang to balance out the remaining ingredients.
Using a pre-heated cast iron skillet helps the chicken to brown nicely on the outside while keeping the juices on the inside.
Chicken thighs are used to keep the chicken moist and tender while roasting.
What is Miso Paste Made Out of?
In short, miso paste is basically fermented soybeans mixed with salt, koji (helps the fermentation process) and sometimes barley or grains. It has an incredibly intense umami flavor to it. It’s absolutely amazing and also good for you with all those good gut things. You should be able to find it at your local Asian market, or I’ve also included a link to buy in the recipe card (affiliate link). To learn a bit more about miso paste, read the article What is Miso from Bon Appetit.
What Can I Substitute for Miso?
I do not recommend substituting anything for miso in this recipe. I highly recommend buying miso paste. If you absolutely must substitute, check out this post from The Kitchn on Miso Paste Substitutes.
How To Make Miso Chicken
Preheat the oven to 400 degrees and place a cast iron skillet in while it preheats.
Add the chicken and massage the paste all over the chicken, getting under the skin if you can.
Remove the cast iron skillet from the oven and add the chicken.
Place in the oven and roast for 30 minutes, or until chicken reaches 165 degrees and the skin is nice and crispy.
**If the skin is not as crispy as you’d like, pop it under the broiler for a couple minutes to crisp it up.
Garnish with chopped scallions.
Cook’s Tips
Make sure the cast iron skillet is hot before adding your chicken. You want the chicken to brown quickly so the juices stay inside.
Use room temperature butter to make the miso butter. It is easier to mix when it is softer.
Fresh garlic or roasted garlic can be used in this recipe.
If the skin is not crisp after 30 minutes, place it under the broiler for a couple minutes to crisp it up. Watch it carefully so it doesn’t burn.
Can I Make Miso Chicken Ahead of Time?
Honestly, this chicken is best made and served immediately. However, the miso butter can be made in advance and stored in the fridge for up to a week until you’re ready to use it.
If you have leftover chicken, it can be reheated in the microwave or in a 350 degree oven until warmed through.
Tools Used To Make Miso Chicken
(all affiliate links)
- Cast Iron Skillet – this is a great tool for many, many different recipes. If you don’t have a cast iron skillet in your arsenal, I recommend getting a good (this Lodge cast iron skillet is great at a reasonable price – affiliate link).
- Glass Mixing Bowls
- Thermapen MK4 – I love this thermometer for cooking. It’s kinda pricey, but SUPER accurate and easy to use.
More Recipes from Went Here 8 This Using Miso Paste
Miso Udon Noodle Soup
Grilled Corn with Togarashi Miso Butter
Rate the recipe and leave a comment to let me know how it turned out!
Did you make this Miso Chicken? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!
Roasted Miso Chicken Thighs
Ingredients
- 2 lbs. chicken thighs (4 thighs), bone in, skin on
- 4 tbsp. butter, softened
- 1/2 cup white miso paste
- 1 tsp. ginger paste
- 1 tbsp. rice vinegar
- 6 garlic cloves, smashed
- 1/4 tsp. black pepper
- 2 tbsp. honey
Instructions
- Preheat the oven to 400 degrees and place a cast iron skillet inside to heat up for 20 minutes.
- Combine all ingredients, except chicken, 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 without tearing the skin.
- Place in the heated cast iron skillet and roast for 30 minutes, or until the internal temperature reads 165 degrees. If the skin is not as crispy as you'd like, pop it under the broiler for a couple minutes to crisp it up.
- Garnish with green onions and serve with steamed rice.
Expert Tips:
- Make sure the cast iron skillet is hot before adding your chicken. You want the chicken to brown quickly so the juicy stay inside.
- Use room temperature butter to make the miso butter. It is easier to mix when it is softer.
- Fresh garlic or roasted garlic can be used in this recipe.
- If the skin is not crisp after 30 minutes, place it under the broiler for a couple minutes to crisp it up. Watch it carefully so it doesn't burn.
Nutrition
I am wondering why so many rate a recipe with 5 stars and then their commentary says “: They Look Good, I will have to Try it”. Why would you rate a recipe you haven’t tried?? It really skews my opinion for trying a recipe.
Sandy – I do apologize that the ratings aren’t helpful for you. The boyfriend and I love this recipe and I’ve made it many times. That said, I understand you would prefer feedback from someone other than other offer. I am willing to answer any questions or concerns you may have about it.
The steam rising from a browned piece of meat is the moisture leaving
Haven’t had Miso chicken ever. But seeing the pictures, it’s so tempting to try this. Have to search Asian aisle next time for the ingredients.
Hope you get a chance to try it Lathiya!
These chicken thighs look absolutely delicious and so easy-to-make. I am definitely going to try this weekend. Thanks for sharing!!
Thanks so much! Hope you love them 🙂
I never used miso paste in my cooking, now I have a recipe to try. That chicken looks yummy.
Miso paste adds such a great flavor – hope you get a chance to try it!
I can’t believe how juicy these roasted miso chicken thighs look! That is one thing I always enjoy in chicken – the juice. So the fact that you’ve got it all so good here can easily make this recipe one of my favorite chicken recipes now!
Juicy chicken really is the best !
These chicken thights are EVERYTHING. They look absolutely stunning! I mean if I were to point at one recipe that I think is chicken thighs perfect, your recipe would be it! 🙂
Thanks so much April 🙂
Danielle, HOW could you not like chicken thighs? Thankfully, that phase is over. This recipe is so new and has all the right flavour notes.
Right? Isn’t it crazy?!!? Thanks goodness it’s over LOL!