Broiled Miso chicken Recipe – Japanese Special
Broiled Miso Chicken is a delicious Japanese-style dish where chicken pieces are brushed with a rich miso glaze, then broiled until caramelized and slightly charred. The glaze usually combines miso paste, soy, a touch of sweetness like honey or mirin, garlic and sometimes ginger, producing a balance of salty, umami, and sweet flavors. Perfect for busy nights or anytime you want a flavorful protein with minimal prep, this Broiled Miso Chicken recipe delivers Japanese flair in every bite.
- 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:
Use boneless chicken thighs or breasts; thighs give juicier results and shallower cook time.
Pat chicken dry before applying the miso glaze so the glaze adheres well and caramelizes beautifully.
Whisk miso paste, soy sauce, a sweetener (like honey or mirin), garlic, and optional ginger to form a glossy glaze.
Position the oven rack relatively close to the broiler heat source to achieve char without burning.
Broil each side of the chicken, watching carefully, until edges are slightly charred and chicken is cooked through.
Let the chicken rest a few minutes after broiling to allow juices to redistribute.
Garnish with sesame seeds or finely chopped green onions for texture and visual appeal.
Serve with steamed rice and a simple vegetable side like sautéed greens or pickled cucumber for contrast.
