What's the best type of chicken to use for miso chicken?

I love using boneless, skinless chicken thighs in this recipe. Thighs are a juicy cut of chicken, so they won't dry out as easily as chicken breast does. I always use free-range chicken for the best quality and flavor. You can use chicken breasts if you prefer - I recommend slicing them in half, lengthways, to make sure they cook evenly.

What can I serve the miso chicken with?

There are truly so many options here! - It's wonderful with a potato dish, like creamy gochujang potato salad , crispy skin on roast potatoes , or garlic butter potatoes . - You can serve it with a zingy salad, like this smacked cucumber salad or crunchy Asian slaw . - Load it on top of creamy super smooth hummus , life-changing loaded baked rice , or even edamame hummus with avocado . - Use it in chicken poke bowls , make some fluffy steamed bao buns , and fill them with it, or pile it on top of loaded soft two-ingredient flatbreads .

How long should I marinate the miso chicken for?

This marinade works quickly. I find even 15 minutes is enough to give the chicken loads of flavor, so it's brilliant for busy weeknights. If you do have more time, or if you're prepping the chicken in advance, you can marinate it for up to 24 hours . The texture of the chicken can start to change and get a little mushy after that time, so I wouldn't recommend longer. You can also toss the chicken with the marinade and cook it straight away . Because this is a zingy, salty marinade, it's got lots of flavor that helps the chicken taste gorgeous regardless.

How should I store any leftover miso chicken?

Store leftovers in a covered container in the fridge for 5 days, then either eat cold or reheat thoroughly (this is easiest to do in the microwave at 30-second intervals). It's a great recipe to meal prep and then enjoy in different ways throughout the week.

Can I use this miso marinade for anything else?

You sure can! I love using this with steak, and it makes an incredible glaze for grilled or pan-fried shrimp. It's also brilliant with salmon (I use a similar marinade in this baked salmon poke bowl recipe ), white fish, or brushed onto halloumi slices. It's super versatile.

Can I cook miso chicken in the air fryer?

Yes, you can! I love using the air fryer for a quick weeknight option. Cook the miso chicken at 400°F (200°C) for 12 minutes in the air fryer, checking on it halfway through the cooking time.

Miso Grilled Chicken

Name: Easy Sticky Miso Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: asian
Ingredients: 1 lb (500g) free-range, boneless, skinless chicken thighs; 2 garlic cloves, peeled; 1-inch piece of ginger (or use 1 teaspoon ginger paste); 2 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon light soy sauce; 1 tablespoon honey; 2 tablespoons olive oil; 1 scallion (spring onion), finely sliced; Handful of cilantro (coriander) leaves; 1 tablespoon sesame seeds; 1 tablespoon sweet chili jam (optional)

Description

This juicy miso chicken is one of those recipes I come back to again and again. Just toss chicken thighs in a zingy, sweet, salty miso marinade, then cook until gorgeously sticky and caramelized. Serve it over loaded baked rice, with a crunchy salad, stuffed into wraps or fluffy bao buns, or just enjoy as is.

Ingredients

Units Scale

1 lb (500g) free-range, boneless, skinless chicken thighs
2 garlic cloves, peeled
1-inch piece of ginger (or use 1 teaspoon ginger paste)
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon honey
2 tablespoons olive oil

To serve-

1 scallion (spring onion), finely sliced
Handful of cilantro (coriander) leaves
1 tablespoon sesame seeds
1 tablespoon sweet chili jam (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the miso marinade. I like to grate my garlic rather than crushing it because you get the most flavor from it that way – but use a garlic press if you’d rather. Grate or finely chop your ginger. If you’re grating it, there’s no need to peel it (anything to save time!) Add the garlic and ginger to a small bowl along with the 2 tablespoons of white miso paste, 1 tablespoon of rice vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of honey, and 2 tablespoons of olive oil. Using a fork, break up the miso paste in the bowl, then mix everything together into a cohesive sauce. Set aside.
Marinate the chicken. Place the chicken into a large mixing bowl or container. I’ll often put it straight into the container I’ll be using to store it in the fridge to marinate, to minimize dishes! Pour the miso marinade over the chicken and mix thoroughly, ensuring every piece of chicken is coated. Leave to marinate for at least 15 minutes (ideally – don’t worry if you don’t have time). PRO TIP: You can leave the chicken thighs whole, or slice them into little pieces at this point if you prefer.
Preheat the oven. When you’re ready to cook the chicken, preheat your oven to 400°F (200°C fan). If your chicken has been marinating in the fridge, you don’t want it to be fridge-cold when you put it in the oven (it won’t cook as evenly). Take the chicken out when you start heating your oven, to take the fridge chill off.
Cook the chicken (oven instructions). Arrange the chicken in an ovenproof dish or lined sheet pan, on one layer. Transfer to the oven and cook for 15 minutes, until the chicken has changed color (it’ll be whiter). At this point, I like to move the dish to the top of the oven and set the broiler (grill) on the highest setting (480°F/250°C for me) to help get lovely charred edges. Broil for 5 or so minutes, or until the chicken has lots of lovely charred bits on top.
Cook the chicken (air fryer instructions). Place your marinated chicken into your air fryer basket, then air fry at 400°F (200°C) for 12 minutes, flipping the chicken halfway through, until gorgeously caramelized and cooked through.
Garnish and serve. Remove the chicken from the oven and let it rest for five minutes before slicing. This helps to keep the chicken juicy. Transfer it to a serving plate and scatter over the sliced scallion, a handful of cilantro leaves, the chili jam if you’re using it, and the sesame seeds.

Notes

SERVING SUGGESTIONS: This chicken can be served in so many different ways. Enjoy it in a chicken poke rice bowl, or serve with smacked cucumber salad, garlic butter potatoes, spicy gochujang potato salad, load it up onto creamy oil-free hummus or edamame hummus with avocado, enjoy it on a flatbread, sandwich or a miso chicken burger.

STORAGE INSTRUCTIONS: Store any leftovers in the fridge in a covered container for up to 5 days. You can eat it cold or reheat it – just make sure you’re heating it thoroughly if you do choose to reheat it. The easiest way is in the microwave at 30-second intervals.

HOW LONG TO MARINATE YOUR CHICKEN: I recommend marinating the chicken for at least 15 minutes, and up to 24 hours. Any longer, the texture of the chicken starts getting a bit weird and won’t be as enjoyable. But if you don’t have time, just cook the chicken straight away, it’ll still be great.

HOW TO TELL YOUR CHICKEN IS COOKED: Visually, the chicken will have changed color. It’ll be whiter and feel firmer to the touch. If you slice into it, there shouldn’t be any opaque or pink areas. To be completely sure, use a probe thermometer. These are cheap and readily available (I use one I picked up from Amazon). You want the thickest part of your chicken to read at least 165°F (74°C).

Prep Time: 5
Cook Time: 20
Category: meat
Method: oven
Cuisine: asian

Nutrition

Serving Size: 2 chicken thighs
Calories: 401
Sugar: 12.5g
Sodium: 463.2mg
Fat: 20.6g
Saturated Fat: 3.1g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 19.7g
Fiber: 2.8g
Protein: 35.9g
Cholesterol: 93.8mg