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Garlic Miso Chicken

Garlic miso chicken with a miso glaze that turns deeply caramelized and charred in spots in the oven. This Japanese-American miso marinade clings to chicken thighs for an umami-rich, browning-amplified crust.
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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
  

Chicken thighs
  • 4 boneless chicken thighs Use boneless, skin-on or skinless; thighs stay juicy and caramelize well.
Miso glaze & marinade
  • 3 tbsp white or red miso paste Red miso adds deeper color; white miso is milder.
  • 2 tbsp mirin If substituting, use a sweet cooking rice wine or a dry sherry plus a small pinch of sugar.
  • 2 tbsp soy sauce Use low-sodium if you prefer less saltiness.
  • 1 tbsp sesame oil Adds toasted aroma to the glaze.
  • 1 tbsp honey Balances the fermented miso with gentle sweetness.
  • 4 clove garlic, minced Mince finely so it disperses through the glaze.
  • 1 tsp ginger, grated Fresh grated ginger gives brightness.
  • 1 tbsp rice vinegar Tames richness and sharpens the savory edge.
Garnish
  • 1 sesame seeds Scatter right before serving for texture.
  • 1 green onions Thinly sliced; add for color and mild bite.

Equipment

  • 1 sheet pan

Method
 

Make the miso marinade
  1. Whisk miso, mirin, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar together until smooth and glossy.
Marinate the chicken
  1. Add the chicken thighs and coat evenly, then refrigerate at least 1 hour or overnight to let the flavors penetrate.
Bake and caramelize
  1. Preheat the oven to 400F and line a sheet pan with foil; place the chicken on the prepared baking sheet.
  2. Bake at 400F for 18-20 minutes, until the glaze looks set and beginning to brown at the edges.
  3. Broil for 3-4 minutes until the miso glaze is deeply caramelized and charred in spots, watching carefully because miso burns quickly.
Finish and serve
  1. Garnish the hot chicken with sesame seeds and green onions, then serve immediately.

Notes

For a deeper crust, keep the chicken well coated with marinade and don’t wipe off the glaze before baking. Refrigerate leftovers in an airtight container for 3-4 days; freeze is not recommended because miso glaze texture can change. For a gluten-free option, use gluten-free soy sauce and confirm miso paste contains no gluten-containing additives.