Broiled Miso chicken Recipe – Japanese Special
Broiled Miso Chicken is a delightful dish that combines the rich umami flavors of miso with tender, juicy chicken. This recipe features marinated chicken, broiled to perfection, resulting in a beautifully caramelized exterior and succulent meat inside. The miso paste adds depth and complexity, making it a standout choice for weeknight dinners or special occasions. Quick to prepare and full of flavor, this dish pairs wonderfully with steamed rice and fresh vegetables, offering a taste of Japanese-inspired comfort food that’s sure to please everyone at the table. Enjoy the savory goodness and vibrant flavors of this easy-to-make meal!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Broiled Miso chicken Ingredients :
- 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
- 2 tablespoons white or red miso paste (white miso is milder, while red miso is more robust)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional, for extra depth)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
How to make Broiled Miso chicken :
Prepare the Marinade:In a bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, honey, garlic, ginger, and rice vinegar until smooth.
Marinate the Chicken:Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (up to overnight for more flavor).
Preheat the Broiler:When ready to cook, preheat your broiler on high.
Broil the Chicken:Line a baking sheet with aluminum foil for easy cleanup. Place the marinated chicken on the sheet, skin-side up.
Broil for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is nicely browned and crispy. Baste with extra marinade halfway through if desired.
Serve:Once cooked, remove from the oven and let the chicken rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Recipe Notes:
Miso Type:White miso (shiro miso) is milder and sweeter, while yellow miso (shinshu miso) has a stronger flavor. Choose based on your preference.
Vegetable Pairing:This dish pairs well with steamed rice and vegetables, such as sautéed bok choy or roasted broccoli.
Storage:Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Alternative Cuts:You can also use boneless, skinless chicken thighs or breasts, but adjust the cooking time accordingly.
Serving Suggestions:Serve with a side of pickled vegetables or a fresh salad for a balanced meal.
