Miso Chicken

Miso Chicken

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Vickie Parks


Miso adds so much flavor to miso Japanese dishes, and this one sounded like something we'd all like. So I'm saving this to try in the near future.

The recipe calls for white miso which is far milder than the more common red miso (which red miso imparts a much more intense flavor). So feel free to use red miso for a zestier tone to the buttery miso glaze.


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5 Min
40 Min


  • 2 Tbsp
    unsalted butter, softened
  • 1/2 cup
    white miso (or use red miso, for a more intense flavor)
  • 2 Tbsp
  • 1 Tbsp
    rice vinegar (avoid using seasoned rice vinegar)
  • 1/2 tsp
    black pepper, or to taste
  • 8
    bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)

How to Make Miso Chicken


  1. Preheat oven to 425°F.
  2. In a large bowl, combine the butter, miso, honey, rice vinegar and pepper, and mix until well blended.
  3. Add the chicken, and rub the miso glaze over all the chicken pieces until they're well coated.
  4. Please chicken in a single layer in a roasting pan, and roast for 30 to 40 minutes, turning chicken once or twice, until the skin is crisp and a lightly browned. (The internal temperature should be 160° to 165°F.)

Printable Recipe Card

About Miso Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Dietary Needs: Low Carb
Hashtag: #asian

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