Miso Chicken Recipe • 5★ • 45 min

Updated Aug. 7, 2024

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

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4tablespoons unsalted butter, softened

1tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds

1059 calories; 78 grams fat; 25 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 15 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 68 grams protein; 1597 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Step 2Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

I opted to use red miso, thinking the boost in flavour would be worthwhile. After sneaking a taste in the slathering-on stage, I worried maybe I'd overdone it; so it wasn't until I encountered the miso again, caramelized and schmaltzed to a fare-the-well at the recipe's end that I realized the true genius of this recipe. This is arguably the most toothsome chicken I've ever tasted. Five stars: most emphatically.

Skip the butter. Add a tablespoon or two of tahini for richness if you're in the mood. Glorious (and not greasy if, like me, you don't like greasy).

I skinned and cut up a whole chicken and marinated it in a half portion of the miso mixture for 24 hours. Subbed brown sugar for honey. It only took 20 minutes for the dark meat and 10 minutes for the light meat to come to temperature, but I think my oven runs hot. Turn halfway through. Deglazed the pan with white wine and reduced it for a sauce, and garnished with cilantro and scallions. Served to friends with green beans and mushrooms sauteed with soy & sherry. Will make often!

I think I'm the rare person who didn't love this recipe. It was too salty for our family of four.

I used boneless chicken breasts and replaced the butter with 2 T olive oil, baking for 30 minutes at 375 and then 30 minutes at 425 - they came out perfect! Juicy and with a perfect sear to the soy coating.

I'm Kate PDX, and I just want to correct my entry: I cooked the chicken at 375 for 15 minutes, and then at 425 for another 15 minutes, so 30 minutes total, not at each temperature! I don't want anyone burning their chicken!

Heeding other advice in the comments, I subbed olive oil for butter. Also went with boneless skinless thighs. Cooked at 375 for about 25 minutes, flipping every ten minutes. Turned out tender and very tasty.

Source: https://cooking.nytimes.com/recipes/1017699-miso-chicken