Broiled Miso Chicken Thighs

These miso chicken thighs are a flavor-packed dinner perfect for busy families. Enjoy tender, juicy chicken full of umami, made with miso and basic Asian pantry ingredients. No need to marinate in advance—it’s a tasty chicken dinner in a snap!

Last winter, I had the chance to visit Kyoto, Japan, and brought back some packs of miso, the Japanese fermented soybean paste. After some experimenting, I created a delicious broiled miso chicken thigh recipe that I’m excited to share with you.

Miso glazed chicken turns out incredibly tender and juicy, with a hint of sweetness from honey. The slight tang from vinegar combined with miso makes the dish even more appetizing and full of umami.

If you’re tired of the same old teriyaki chicken served with rice, this miso chicken might become your new favorite. Although, I have a fabulous chicken teriyaki drumstick recipe that’s quite different from the usual.

Using a technique similar to my popular chicken bulgogi recipe, these chicken thighs are coated in a miso glaze and broiled to perfection. You’ll love the slightly charred edges and glistening glaze. Just add a bowl of rice, and you’ve got a meal that will impress your family.

As long as you have good miso, the rest of the ingredients are basic Asian pantry staples you probably already have. You can whip up this delicious chicken dinner in under 20 minutes.

The simple marinade penetrates the chicken quickly, so there’s no need to marinate it for hours. Don’t you just love it?

Key Ingredients

• Chicken Thighs: I recommend boneless, skin-on chicken thighs. This dark meat stays tender and moist, unlike chicken breast.
• Miso: I prefer white miso for its mild taste, but you can use any type you have. The flavor and color may vary, but any miso will provide that delicious umami.
• Other Marinade Ingredients: Common Asian condiments are used, including soy sauce, ginger, honey, vinegar (rice or white), and sesame oil.

How to make Broiled Miso Chicken Thighs

Prep and Coat the Chicken with Marinade

Use a meat hammer to pound the chicken thighs, evening out their thickness and tenderizing them. Then, toss the chicken in a miso marinade to coat them evenly.

Broil the chicken

Now, Preheat the oven to broil and position the rack 5-6 inches below the heat source.

Place the miso-marinated chicken on a greased rack over a baking sheet. Broil for 3-5 minutes until the edges are slightly charred, watching closely to prevent burning as miso can burn easily.

Slice and serve with rice

Remove the baking sheet, flip the chicken, and broil for another 3-4 minutes until fully cooked.

Cut the chicken into 1/2-inch strips for easy serving with chopsticks. Garnish with chopped green onion and toasted sesame seeds, and serve over steamed rice.

My Tips for Perfect Miso Chicken Thighs

1. Use Boneless, Skin-On Chicken Thighs: For the best results, use boneless, skin-on chicken thighs. The quick broiling method doesn’t work well with bone-in thighs.
2. Pound the Chicken Thighs: Pounding the chicken thighs helps them cook evenly under the broiler and ensures they stay tender and moist.
3. No Need for Long Marinating: Since the chicken thighs are pounded thin, you don’t need a long marinating time. You can toss the chicken with the marinade and cook right away for great flavor in every bite.

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