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Garlic Miso Chicken

Garlic miso chicken with a miso-glazed crust that turns deeply caramelized and charred in spots as it bakes and broils. A simple umami-rich marinade of miso, garlic, and ginger coats chicken thighs for an easy Japanese-American dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Miso marinade
  • 4 boneless chicken thighs Use boneless skinless thighs for the best glaze-to-meat ratio.
  • 3 tbsp miso paste White or red miso both work—red is deeper and saltier.
  • 2 tbsp mirin If substituting, use a sweet cooking rice wine or a dry sherry + a touch of sugar.
  • 2 tbsp soy sauce Choose low-sodium if you prefer less salt.
  • 1 tbsp sesame oil Adds aroma and a rounded savory finish.
  • 1 tbsp honey Helps the glaze caramelize during broiling.
  • 4 garlic Minced for even distribution in the marinade.
  • 1 tsp ginger Grated for a bright, aromatic kick.
  • 1 tbsp rice vinegar Balances the sweetness and fattiness with acidity.
Garnish
  • 1 sesame seeds Optional but recommended for aroma and crunch.
  • 1 green onions Slice thin so they distribute easily on top.

Equipment

  • 1 sheet pan

Method
 

Make the miso marinade
  1. Whisk miso paste, mirin, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar together until smooth and glossy.
Marinate the chicken
  1. Place chicken thighs in the marinade and coat thoroughly, then refrigerate for at least 1 hour or overnight.
Bake and caramelize
  1. Preheat oven to 400F, then place the chicken on a foil-lined baking sheet (discard any excess marinade).
  2. Bake 18-20 minutes at 400F, until the chicken is cooked through and the glaze has started to thicken and darken.
  3. Broil 3-4 minutes on high until the miso glaze is deeply caramelized and charred in spots; watch carefully because miso burns quickly.
Serve
  1. Rest briefly, then garnish with sesame seeds and green onions before serving.

Notes

Pro tip: save a small portion of marinade before adding it to raw chicken only if you plan to brush it on during baking; otherwise, discard leftovers for food safety. Refrigerate leftovers in an airtight container up to 3 days (freezing not recommended due to texture of the glaze). For a dietary swap, use tamari (gluten-free soy sauce) to keep the marinade gluten-free while keeping the same flavor profile.