These Miso Marinated Chicken Thighs are the way to take your chicken thighs to the next level. The thigh meat is full of flavor and is tender, juicy, and lively. Serve over white jasmine rice and garnish with cilantro, green onions, and lime juice for a delicious meal.
I’m always looking for ways to make chicken thighs even more delicious. Chicken can get boring, and I’m guilty of sticking to the same seasoning formula for convenience. However, with this miso-marinated chicken thighs, you can have both convenience and an exciting new taste. It’s a win-win!
Simply marinate the chicken for at least an hour and then sear it in the skillet for about 4 minutes on each side. It’s really beautiful.
Red Miso: Be sure to buy miso, not instant miso. It’s important that this recipe is authentic. Rice vinegar: Adds a tangy, slightly sweet flavor to the marinade. Honey: Balances the salty and umami flavors. Sesame oil: Gives the marinade a rich, nutty flavor. Green onions: The ultimate Asian flavor enhancer. Fresh coriander: A burst of freshness and color. Boneless Skinless Chicken Thighs: We used boneless skinless chicken thighs to reduce cooking time and create a softer, more flavorful bite. Fresh lime juice: Brightens the dish and adds a tangy element that breaks up the richness of the marinade.
Please make it spicy!
I added Sriracha to this miso chicken thigh recipe to give it some extra spiciness. Feel free to skip the Sriracha, or add it if you like it really spicy.
I tested this recipe with both red and white miso. Although the taste of both is different, both are delicious. Red miso has a slightly more salty taste, while white miso has a milder taste.
Chicken thighs marinated in miso – Frequently asked questions
Adding miso to the chicken gives it a unique flavor, adding a hint of spicy sweetness and depth of flavor. The combination of miso, rice vinegar, honey, and Sriracha creates a perfect balance that brings out the flavor of the chicken.
Miso paste can be found at most grocery stores, often in the international cuisine or Asian sections. If you’re having trouble finding one, ask a store clerk or contact your local Asian market.
Yes, we recommend storing miso in the refrigerator after opening. This preserves flavor and extends shelf life.
If you have leftover chicken thigh marinade, you can store it in an airtight container in the refrigerator for 3 to 4 days. To reheat, simply reheat in the microwave or on the stove.
What to pair with miso-marinated chicken thighs
I love the miso-crusted chicken thighs over white jasmine rice. Other great rice options include cilantro lime rice, cauliflower rice, and Instant Pot sticky rice.
Try our vegetable-packed salads: Sesame Soy Kale Salad, Ginger Pea Salad, and Steamed Broccoli.
Prepare the marinade. In a bowl, add red miso, rice vinegar, honey, 1/2 tablespoon sesame oil, Sriracha, 1 green onion, and coriander. Stir until ingredients are mixed.
Add the chicken thighs to the bowl. Pour the miso marinade over the chicken. Add chicken to marinade until coated. Cover the chicken and refrigerate for at least 1 hour.
Remove chicken from refrigerator and set aside. Heat the avocado oil and remaining sesame oil in a frying pan over medium-high heat. Add the chicken thighs to the pot. Bake for 3-4 minutes until brown on top. Turn the chicken over and reduce the heat to medium-low. Cook until chicken reaches internal temperature of 165°F.
Remove chicken from pan and garnish with cilantro, green onions, and fresh lime juice.
You can enjoy it as is or over rice.
Be sure to buy miso, not instant miso. I tested this recipe with both red and white miso. Although the taste of both is different, both are delicious. Feel free to skip the Sriracha. If you want spicier chicken, add more Sriracha.
calorie: 321 kcal, carbohydrates: 10 g, protein: 36 g, fat: 15 g, fiber: 1 g, sugar: 6 g
Nutritional information is automatically calculated and should only be used as a rough guide.
Photos: Photos taken in this post are by Erin from The Wood Skillet.
