Miso Chicken
This savory Japanese-inspired Miso Chicken recipe is filled with umami flavors, thanks to the miso paste and mirin wine. Leftovers are great rewarmed, at room temperature, or chilled.
Servings: 4 People
Cost: $20
Ingredients
- 4 tablespoons unsalted butter (melted)
- ⅓ cup white miso
- 2 tablespoons mirin
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon Sriracha sauce (or other chili sauce; optional)
- Freshly ground black pepper (to taste)
- 8 skin-on, bone-in chicken thighs (about 3 pounds)
- Cilantro leaves and sliced scallions (for serving; optional)
Instructions
- Place an oven rack in the lower third of the oven. Preheat the oven to 400 F (unless you have time to marinate the chicken; in that case, preheat the oven just before cooking). Line a rimmed baking sheet with parchment or foil, and spray with nonstick cooking spray.
- In a large bowl, combine the butter, miso, mirin, rice vinegar, Sriracha (if using), and black pepper. Add the chicken and toss to coat well. Cover and marinate overnight, if you have time. You can also let the chicken sit at room temperature for 30 minutes before baking.
- Place the chicken on the baking sheet skin side up and roast for about 40 minutes, until the skin is crispy and the chicken is cooked through. If the skin seems to be browning too quickly, you can flip the chicken for about 15 minutes or so of the baking, and then make sure to finish with the chicken skin side up for the last 10 minutes.
- Serve hot or warm, with the cilantro leaves and scallions sprinkled over if desired.
Notes
Leftovers can be shredded or cubed and added to any Asian-inspired salad.
Nutrition
Calories: 792kcal | Carbohydrates: 10g | Protein: 50g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1230mg | Potassium: 649mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg