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Roasted Miso-Marinated Chicken

Keep a container of miso, a traditional Japanese soybean paste, in the fridge as an instant flavor booster for marinades and dressings.

Serves 4
Ready in 46 mins
Prep time 6 mins
Cooking time 40 mins
668 calories per serving


> 1/4 cup white miso
> 3 tbsp honey
> 2 tbsp sesame oil
> 8 (about 3 1/2 lbs) small bone-in, skin-on  chicken thighs
> 2 green onions


In a small bowl, whisk the miso and 1 tbsp hot water until smooth. Whisk in the honey and sesame oil. Season with pepper.
To a shallow dish, add the chicken thighs. Pour marinade over chicken, tossing to coat. Cover with plastic, and refrigerate at least 2 hours and up to 1 day.
Preheat oven to 425°F. Remove chicken from marinade and transfer to a parchment-lined baking sheet. Season with pepper. Cook 35–40 min., until a meat thermometer reaches 165°F.
Transfer chicken to a platter. Thinly slice the green onions and sprinkle over chicken.

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