What type of miso paste is best for making miso chicken?

White miso paste is typically used for miso chicken because it has a mild, slightly sweet flavor that complements the chicken well. If you prefer a richer, more intense umami taste, you can use red miso paste instead. Each type of miso adds a different depth of flavor, so choosing between them depends on your taste preference.

Can I use different cuts of chicken for a miso chicken recipe?

Yes, this recipe works great with boneless skinless chicken breasts, chicken thighs, drumsticks, or legs. Skin-on chicken thighs are especially good if you want crispy skin when cooking. Adjust the cooking time based on the cut to ensure the chicken is fully cooked and tender.

How long should I marinate chicken before cooking it with miso?

Aim to marinate the chicken for at least 15 minutes at room temperature to allow the flavors to penetrate. For a deeper flavor, marinate the chicken in the refrigerator for up to 8 hours. Avoid marinating longer than 12 hours as the miso’s saltiness can overpower the chicken’s taste.

What is the safest way to check if miso chicken is cooked properly?

Use an instant-read thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures the chicken is safe to eat and juicy inside. If you don’t have a thermometer, cut into the thickest part to confirm there’s no pink meat remaining.

How can I store and reheat leftover miso chicken without losing flavor?

Store leftover miso chicken in an airtight container in the refrigerator for up to 4 days. To reheat without drying it out, warm it gently in a skillet over medium heat with a splash of water or broth to maintain moisture, or microwave covered for about 30-60 seconds until heated through.

Miso Chicken Recipe Quick Easy Dinner With Bold Flavors

Name: Miso Chicken
Prep time: PT-494976H12M27S
Cook time: 15 min
Total time: PT-494976H7M27S
Cuisine: Asian
Ingredients: 1 ½ lb boneless skinless chicken thighs; 2 tablespoons white miso paste; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 2 tablespoons vegetable oil or olive oil; Sesame seeds and chopped green onions for garnish

Ingredients

Scale

1 ½ lb boneless skinless chicken thighs

2 tablespoons white miso paste

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 teaspoons minced garlic

1 teaspoon grated ginger

2 tablespoons vegetable oil or olive oil

Sesame seeds and chopped green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

1-Whisk together 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 2 teaspoons minced garlic, and 1 teaspoon grated ginger until smooth.

2-Coat 1 ½ lb boneless skinless chicken thighs evenly with the marinade in a shallow dish or zip bag. Marinate for at least 15 minutes, up to 8 hours refrigerated.

3-Heat 2 tablespoons vegetable or olive oil in a skillet over medium heat. Remove chicken from marinade and cook without overlapping for about 5 minutes per side until fully cooked (internal temperature 165°F or 74°C).

4-Pour the remaining marinade into the skillet during the last 2 minutes to heat through.

5-Serve the chicken over steamed rice, noodles, or sautéed vegetables. Garnish with sesame seeds and green onions if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌿 Substitute white miso paste with red miso for a deeper flavor.
🍯 Honey can be replaced with maple syrup, brown sugar, or granulated sugar.
🍗 Pound chicken thighs to an even thickness for uniform cooking.

Author: Brandi Oshea
Prep Time: 5 minutes
Marinate time: 15 minutes to 8 hours
Cook Time: 15 minutes
Category: Main Dish
Method: Pan frying and marinating
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 327 kcal
Sugar: 8 g
Sodium: 1018 mg
Fat: 15 g
Carbohydrates: 8 g
Protein: 38 g