Name: Roasted Miso Chicken Thighs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

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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!

side view of roasted chicken thighs in a cast iron skillet garnished with green onions

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, air fryer boneless chicken thighs, these sous vide chicken thighs (soooo good) or these grapefruit 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.

brazilian chicken on a plate with citrus corn gravy

baked honey chicken with sticky skin and fork and knife

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.

Step By Step Instructions

Preheat the oven to 400F degrees and place a cast iron skillet in while it preheats.

Combine all ingredients, except the chicken, in a bowl to make a paste.

miso paste, garlic cloves and seasonings in a glass bowl

Stir together well to make a smooth paste.

light brown sauce in a bowl with a spoon

Add the chicken and massage the paste all over the chicken, getting under the skin if you can.

raw chicken coated in brown sauce in a bowl

Remove the cast iron skillet from the oven and add the chicken.

raw chicken thighs in a cast iron skillet

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 and serve with Instant Pot sushi rice.

chicken thigh on a plate garnished with green onions - side view

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.

overhead view of roasted chicken thighs in a cast iron skillet garnished with green onions

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

(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.

roasted chicken thigh on a plate with fork and knife

More Recipes from Went Here 8 This Using Miso Paste

Miso Udon Noodle Soup
Grilled Corn with Togarashi Miso Butter

udon noodle soup with clams, shrimp and green onions with chopsticks

grilled corn on the cob on a platter with seasoning

Rate the recipe and leave a comment to let me know how it turned out!

Roasted Miso Chicken Thighs

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!

4.94 from 59 votes

Print Rate

Course: Main Course

Cuisine: Japanese

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 702kcal

Author: Danielle Wolter

Ingredients

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:

Cook's 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

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Roasted Miso Chicken Thighs