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Roasted Miso Chicken Thighs

Roasted Miso Chicken Thighs

  • Author: Eric
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Roasted Miso Chicken Thighs feature bone-in, skin-on chicken thighs marinated in a savory blend of white miso paste, soy sauce, apple cider vinegar, brown sugar, fresh ginger, garlic, vegetarian Worcestershire sauce, sesame oil, and black pepper. This quick and easy recipe delivers juicy, tender chicken with crispy skin and rich umami flavor, perfect for busy weeknights or entertaining guests. Versatile and customizable, it pairs wonderfully with rice, salads, or roasted vegetables.

Ingredients

Scale

Chicken

  • 6 bone-in, skin-on chicken thighs

Marinade

  • 3 tablespoons white miso paste (natural)
  • 2 tablespoons soy sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon brown sugar (natural)
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon sesame oil (natural)
  • 1/2 teaspoon black pepper

Optional Garnishes and Variations

  • Chili flakes or hot sauce (for spicy twist)
  • Fresh thyme or rosemary (for herbal boost)
  • Maple syrup (natural) or agave nectar (natural) as sugar substitute
  • Tamari (natural) instead of soy sauce for gluten-free option
  • Toasted sesame seeds and chopped scallions for garnish

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together white miso paste (natural), soy sauce (natural), apple cider vinegar (natural), brown sugar (natural), grated ginger, minced garlic, vegetarian Worcestershire sauce (natural), sesame oil (natural), and black pepper until well combined for a perfect balance of savory, sweet, and tangy flavors.
  2. Marinate the chicken thighs: Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure each piece is fully coated. Seal or cover and refrigerate for at least 30 minutes to allow deep flavor penetration.
  3. Preheat the oven: Heat your oven to 425°F (220°C) to achieve crispy skin and tender, juicy meat.
  4. Roast the chicken: Arrange marinated chicken thighs skin-side up on a baking sheet lined with parchment paper or a wire rack over a rimmed tray. Roast for 25 to 30 minutes or until the skin is golden brown and juices run clear when pierced.
  5. Rest and serve: Let the chicken rest for 5 minutes before serving to allow juices to settle, ensuring moist and flavorful results.

Notes

  • Pat chicken skin dry with paper towels before marinating for extra crispy edges.
  • For deeper flavor, marinate the chicken overnight in the refrigerator.
  • Use a wire rack when roasting to allow air circulation and crispier skin.
  • Cook chicken to an internal temperature of 165°F (74°C) for safety and juiciness.
  • Spoon some marinade over the chicken halfway through roasting for enhanced flavor and shine.
  • Prep Time: 10 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 320
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0.5g
  • Protein: 25g
  • Cholesterol: 95mg

Keywords: Roasted Miso Chicken Thighs, Miso Chicken, Umami Chicken, Easy Chicken Recipe, Weeknight Dinner, Gluten Free Chicken Recipe

Find it online: https://smartmealsguide.com/roasted-miso-chicken-thighs/