Easy Honey Garlic Miso Chicken Thighs
Succulent chicken thighs coated in a sticky, savory-sweet glaze of white miso, honey, and fresh ginger.
Ingredients
The Umami Glaze
- 3 tbsp White miso paste
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 cloves Garlic finely minced
- 1 tsp Fresh ginger grated
- 1 tbsp Neutral oil like canola or avocado
- 1 tsp Sesame oil
- 1 tbsp Water only if needed to loosen
The Main Event
- 8 Boneless skinless chicken thighs
- 1 tsp Sesame seeds for finishing
- 2 Scallions thinly sliced (for finishing)
Instructions
- In a medium mixing bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, garlic, ginger, and oils until the sauce is completely smooth.
- Add the chicken thighs to the bowl and toss thoroughly until every piece is well-coated in the thick, savory marinade.
- Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator for deeper flavor.
- Preheat your oven to 425°F and prepare a baking dish or an oven-safe skillet by lightly greasing it.
- Arrange the chicken thighs in a single layer in the dish and spoon any remaining marinade from the bowl over the top of the meat.
- Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the edges are beautifully caramelized.
- Optional: Switch the oven to broil for the final 1 to 2 minutes to get a deeper, dark glaze on the skin side of the thighs.
- Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute and the glaze to set.
- Sprinkle with sesame seeds and sliced scallions before serving warm over your favorite base.
Notes
Tips: Use a microplane for the ginger to get a fine paste that blends perfectly into the sauce.
Substitutions: Swap honey for maple syrup if you prefer a different kind of earthy sweetness.
Storage: These are incredible for meal prep; store in an airtight container for up to 4 days.