These Miso Marinated Chicken Thighs are just the way to up your chicken thigh game. Infused with umami flavor, these thighs come out tender, juicy, and vibrant. Serve them over white jasmine rice and garnish with cilantro, green onion, and lime juice, and you’ve got yourself an amazing dish.
I’m always looking for ways to make chicken thighs that much better. Chicken can get BORING, and I’m guilty of sticking to the same seasoning formula for the sake of convenience. But with these miso marinated chicken thighs, you get both convenience AND exciting new flavors. It’s a win-win!
All you need to do is marinate the chicken for at least an hour and sear it in a skillet for about 4 minutes on each side. It’s truly a thing of beauty.
- Red miso paste: Be sure to buy miso paste and not an instant miso. It’s important to have the real deal for this recipe!
- Rice vinegar: Adds a tangy, slightly sweet flavor to the marinade.
- Honey: Balances out the salty and savory flavors.
- Sesame oil: Gives the marinade a rich, nutty flavor.
- Green onion: The ultimate Asian flavor enhancer.
- Fresh cilantro: For a burst of freshness and color.
- Boneless skinless chicken thighs: We used boneless skinless chicken thighs to keep the cooking time short and for a more tender, flavor-infused bite.
- Fresh lime juice: Brightens up the dish and adds a tangy element to cut through the richness of the marinade.
make it spicy!
We added sriracha to this miso chicken thighs recipe to add some heat. You’re welcome to skip the sriracha or add more if you like things really spicy.
We tested this recipe with both red miso and white miso. The flavors between the two differ, but both taste good. Red miso is a bit more robust and salty, while white miso has a more mild flavor.
Miso Marinated Chicken Thighs – FAQ
Miso adds a unique umami flavor to the chicken, giving it a hint of spicy sweetness and a savory depth. Combining miso paste, rice vinegar, honey, sriracha, and other ingredients creates a perfect balance of flavors that complement this chicken!
Miso paste can be found in most grocery stores, often in the international or Asian section. If you’re having trouble finding it, ask a store employee for assistance or check with your local Asian market.
Yes, it is recommended to store miso paste in the refrigerator after opening. This will help preserve its flavor and extend its shelf life.
If you have leftovers of these easy marinated chicken thighs, store them in an airtight container in the refrigerator for 3-4 days. To reheat, simply heat in the microwave or on the stovetop.
What to Serve with Miso Marinated Chicken Thighs
We looove these miso glazed chicken thighs served over white jasmine rice. Other great rice options are our Cilantro Lime Rice, Cauliflower Rice, or Instant Pot Sticky Rice.
For some veggie action, try our Sesame Soy Kale Salad, Ginger Pea Salad, or Steamed Broccoli!
-
Prepare the marinade. In a bowl, add the red miso, rice vinegar, honey, ½ tablespoon sesame oil, sriracha, 1 green onion, and cilantro. Stir the ingredients together until combined.
-
Add the chicken thighs to a bowl. Pour the miso marinade over the chicken. Toss the chicken in the marinade until coated. Cover the chicken and refrigerate for at least 1 hour.
-
Remove the chicken from the refrigerator and set aside. Heat avocado oil and the remaining sesame oil in a skillet over medium/high heat. Add the chicken thighs to the pan. Sear for 3-4 minutes on the first side until brown. Flip the chicken and turn the heat to medium/low. Cook until the chicken reaches an internal temperature of 165ºF.
-
Remove the chicken from the pan and garnish with cilantro, green onion, and fresh lime juice.
-
Option to serve on its own or over rice.
- Be sure to buy miso paste and not an instant miso. We tested this recipe with both red miso and white miso. The flavors between the two differ, but both taste good.
- Feel free to skip the sriracha. If you would like a spicier chicken, add more sriracha.
Calories: 321 kcal, Carbohydrates: 10 g, Protein: 36 g, Fat: 15 g, Fiber: 1 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
