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Miso Glazed Chicken

Miso Glazed Chicken

Discover the magic of Miso Glazed Chicken—a sticky, savory delight perfect for weeknight dinners or entertaining guests. Easy to make and unforgettable in flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 thighs chicken thighs (bone-in, skin-on)
  • 5 tablespoons mirin
  • 3 tablespoons white miso paste
  • 2 tablespoons finely grated ginger
  • 2 tablespoons sugar
  • 2 cloves garlic (minced)
  • 3 teaspoons soy sauce
  • 1.5 cups chicken broth
  • 1 cup Koshihikari or sushi rice
  • 5 slices fresh ginger
  • 2 cloves garlic (minced)
  • 2 tablespoons sesame oil

Equipment

  • Baking Sheet
  • Whisk
  • Saucepan with Lid
  • Parchment Paper
  • Measuring Spoons and Cups

Method
 

  1. Whisk together mirin, miso paste, ginger, sugar, garlic, and soy sauce in a bowl.
  2. Pat chicken thighs dry with paper towels and coat them in the marinade.
  3. Cover the bowl and marinate in the fridge for at least 2 hours or overnight.
  4. Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper.
  5. Place marinated chicken on the baking sheet and bake for 20 minutes.
  6. Baste the chicken with juices and return to the oven for another 10 minutes until golden brown.
  7. Rinse the rice under cold water until the water runs clear.
  8. In a saucepan, combine rinsed rice, chicken broth, sliced ginger, and minced garlic.
  9. Bring to a boil, then lower heat and simmer, covered, for 15 minutes.
  10. Fluff the rice with a fork and stir in sesame oil.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

For extra crispy chicken skin, broil for 2-3 minutes after baking. Skipping the marinade step will result in less flavor; plan ahead for the best results. Leftover chicken keeps well in the fridge for up to 3 days. Reheat in the oven to maintain crispiness. You can easily adapt this recipe by using tofu for a vegetarian version or quinoa instead of rice for a healthier option.
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