Chicken with miso sauce

Chicken with miso sauce

Mar 11 2021


30-35 minutes

Serves 5

I love miso anything and I have a miso chicken and salmon on the blog already. Here I am trying something new where as I am seasoning the chicken and roasting it then adding the miso sauce all over once it is cooked and just broil it for a couple of minutes. The beauty here is that you don't have to wait for the marinade to work its magic, you can whip this up in no time.


  • 5 chicken thighs, boneless and skinless ( you can use chicken breast as well)
  • 1/3 cup of miso paste (I use the yellow one, it has a milder flavor)
  • 1 tbsp of rice vinegar
  • 1 tbsp of mirin
  • 2 tbsp of maple syrup
  • 2 tbsp of olive oil
  • Salt and pepper
  • Optional: tossed cashews or peanuts, sesame seeds, cilantro


Preheat the oven at 400F. Brush the chicken thighs with olive oil and sprinkle with salt and pepper.

Roast the chicken on a lined baking sheet (the marinade makes mess so I like to line up for easier cleaning up) for 25-30 minutes.  Check the inside temperature to be on the safe side. It should be close to 165F. If too far away give it another 3-5 minutes.

Combine the miso, mirin, rice vinegar, maple syrup and whisk until smooth.

Generously brush the miso sauce on top of the meat and return to the oven and broil for 3-5 minutes. Keep a close eye on it, you want it charred but not burned. Since there is sugar in the glaze, it is safer to stay close and check it often.

Chop some salted cashews and cilantro and sprinkle on top.

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