Description
Miso chicken delivers a symphony of Japanese flavors in one simple dish. Marinated poultry emerges from the oven with golden-brown edges and complex umami notes. Diners will crave this weeknight dinner that feels like a culinary journey.
Ingredients
Scale
- 4 chicken thighs (boneless, skinless; or breasts, if preferred)
- ¼ cup (60 g) white miso paste (or red miso for a deeper flavor)
- 2 tbsps soy sauce
- 2 tbsps mirin (or rice vinegar for a tangier version)
- 1 tbsp honey (or maple syrup)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (optional, for added brightness)
- 1 tbsp vegetable oil (for searing)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Marinade Creation: Whisk miso paste, soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, and rice vinegar into a harmonious, smooth elixir that will infuse the chicken with rich, complex flavors.
- Chicken Preparation: Submerge chicken pieces completely in the prepared marinade within a non-reactive container, ensuring thorough coating and flavor absorption during a 2-hour refrigerated infusion.
- Oven Preheating: Elevate oven temperature to 425°F and strategically position a parchment-lined baking sheet to facilitate optimal roasting conditions.
- Roasting Process: Transfer marinated chicken onto the prepared sheet, maintaining strategic spacing, and roast for 25-30 minutes, periodically basting with residual marinade to amplify moisture and develop caramelized edges.
- Doneness Verification: Confirm chicken’s readiness by confirming internal temperature reaches 165°F using a precise meat thermometer inserted into the most substantial portion of the meat.
- Resting and Serving: Permit chicken to rest for 5-7 minutes post-roasting, allowing juice redistribution, then embellish with chopped green onions or sesame seeds for an enticing visual and textural finale.
Notes
- Marinate Smartly: Aim for minimum 2 hours, preferably overnight, to allow deeper flavor penetration and meat tenderization.
- Temperature Control: Use instant-read meat thermometer to prevent overcooking, ensuring chicken remains juicy and reaches safe 165°F internal temperature.
- Basting Technique: Brush marinade sparingly during roasting to maintain moisture without creating soggy texture, applying every 10 minutes.
- Dietary Adaptation: Swap honey with maple syrup for vegan version, or use low-sodium soy sauce for reduced salt content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 340
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 120 mg