These golden Miso Chicken thighs only require 4 ingredients which makes it veeeery easy to make. The sake and mirin tenderise the chicken thighs which makes it plump and juicy, whilst the miso adds an addictively savoury punch.
This recipe is inspired by one I found in an old cookbook that my Bachan gave me. I tried and tested a few variations and settled on this version which I think brings out the miso flavour really well.
I wasn’t a fan of miso based dishes before I went backpacking in Japan, other than miso soup. Many miso dishes later – I absolutely love it. If I had these miso chicken thighs earlier, I think I would’ve instantly been a miso fan!
What are Miso Chicken Thighs?
These miso chicken thighs is a super easy Japanese recipe where the chicken is marinaded in sake, mirin and of course – miso. I’ve used white miso in this recipe but you can also use red miso which will give the marinade a stronger and earthier flavour.
Miso has a very delicate flavour and will become bitter if you overcook it. To avoid this you need to scrape off the marinade before frying – I know it feels counterproductive but it genuinely gives the chicken a cleaner and brighter miso flavour.
What to serve with Miso Chicken Thighs?
These miso chicken thighs are great in so many different dishes – salads, sandwiches, rice bowls, stir fries, noodles, bao, or even as a snack! If you’re looking for more miso based dishes have a look at this smokey Miso Aubergine recipe.
How Long do I Marinade the Chicken?
I’ve tried a few different timings for this marinade and there’s no surprise here – the longer you leave, it the better. The sake and mirin both contain alcohol which tenderises the meat and allows the flavours really soak in.
I recommend marinading the night before for the juiciest miso chicken thighs but if you don’t have time then 30 minutes is still very tasty.
I like to make a big batch of them, marinade overnight then pack them into ziplock bags and freeze. Then I have juicy miso chicken thighs on hand for those busy weeks – the ultimate form of self care, in my opinion.
Frequently Asked Questions
Yes, you can swap out the chicken thighs for any protein you like. Chicken breast is good if you want a leaner option.
I haven’t tried any alternatives, so I can’t confidently recommend anything. Sake and mirin both contain alcohol, which tenderises the meat and adds a complex umami flavour.
If you have any leftover marinade – gently cook it off in a pan and pour over the chicken, if it’s too thick add a bit of water to loosen it.
Ingredients in Miso Chicken Thighs
- Chicken thighs. I like to use chicken thighs for the flavour but you can easily swap them out for a leaner chicken breast.
- Miso Paste. Miso paste is a fermented soybean paste which packs a load of flavour. It’s deeply salty and savoury – it’s the powerhouse ingredient in this simple marinade.
- Sake. Sake is an alcohol made from rice, water and koji. It gives a subtle umami flavour to the marinade but most importantly it tenderises the chicken thighs.
- Mirin. Mirin is also an alcohol made from glutinous rice, alcohol and koji. It adds sweetness to the marinade and also helps to tenderise the chicken thighs.
Miso Chicken Nutritional Value per serving (serves 4)
Each serving contains two chicken thighs.
- Energy: 1831.7 kJ / 437.5 kcal
- Fat: 24.4 g
- Saturates: 6.2 g
- Carbohydrate: 6.7 g
- Sugars: 5.1 g
- Fibre: 0.5 g
- Protein: 46.9 g
- Salt: 2.4 g
Nutrition information is an estimate generated using Cronometer and is intended for guidance only.
Miso Chicken Thighs
Ingredients
Ingredients
- 8 chicken thighs
Miso Marinade
- 60 g white miso paste
- 1.5 tbsp mirin
- 1.5 tbsp sake
Instructions
- Combine the ingredients for the miso marinade.
- Pour the marinade over the chicken thighs. Marinate for at least 30 minutes, 24 hours for best results.
- Scrape the marinade off each chicken thigh before frying on a medium heat for 3-5 minutes on each side, or until it has cooked through.
- Serve and enjoy.
I love it! Super easy and so tasty too. One to add to the work night regular! One thing however, those cucumbers look really tasty too. Is there a recipe for them coming out soon?
Hey Harry – thank you for trying this recipe and leaving a review! I’m so glad you loved it. I haven’t written a recipe for those cucumbers yet but I will make sure to do so soon, so keep an eye out ☺️