Umami-rich with a caramelized finish
Miso-Glazed Chicken Thighs
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
3
6 thighs
Difficulty
Easy
Cost
Moderate
$$
Miso-Glazed Chicken Thighs
Umami-rich with a caramelized finish
★4.5(20)
Chicken thighs marinated in a sweet white miso glaze and broiled until deeply caramelized. Japanese-inspired umami flavor in every bite.
10m
Prep Time
30m
Cook Time
40m
Total Time
3
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Miso is one of the culinary world's great umami bombs, and when used as a glaze for chicken, it creates something truly special. The paste caramelizes under high heat into a sweet-savory crust that is sticky, deeply flavored, and almost candy-like in its addictiveness.
This recipe uses white (shiro) miso, which is the mildest and sweetest variety. Combined with mirin, a touch of sugar, and rice vinegar, it creates a glaze that works beautifully with the richness of skin-on chicken thighs. It is a Japanese-inspired weeknight dinner that feels elevated but takes almost no effort.
Ingredients
Instructions
- 1
Whisk miso paste, mirin, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger until smooth.
- 2
Pat chicken thighs dry. Coat thoroughly with the miso glaze and marinate for at least 30 minutes, or up to overnight.
- 3
Preheat oven to 400°F. Arrange chicken skin-side up on a foil-lined sheet pan.
- 4
Bake for 25 minutes until nearly cooked through. Switch to broil on high for 3-5 minutes, watching carefully, until the glaze is deeply caramelized and bubbly.
- 5
Let rest 5 minutes. The glaze will set and become sticky.
- 6
Serve over steamed rice with quick-pickled cucumbers and a sprinkle of sesame seeds.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
White misoYellow miso
Slightly stronger flavor but works well in this application.
MirinRice vinegar + 1 tsp sugar
Approximates mirin's sweet character.
Brown sugarHoney
Honey caramelizes beautifully and adds floral sweetness.
Tips & Storage
Pro Tips
Watch the broiler closely — miso glaze can go from perfectly caramelized to burnt in seconds.
White miso is milder and sweeter than red miso. If using red miso, reduce the amount by one-third.
The glaze doubles as an excellent marinade for salmon, pork chops, or roasted vegetables.
Line the sheet pan with foil for easy cleanup — the glaze caramelizes and sticks.
Storage
Refrigerate for up to 4 days. The glaze keeps the chicken very moist.
Reheating
Reheat in a 375°F oven for 10 minutes. The glaze will re-caramelize slightly.
Nutrition Facts
Per serving (2 thighs) · 3 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates10g
Fat24g
Fiber0g
Sugar8g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What type of miso should I use?
- White (shiro) miso is the best for glazing — it is mild and sweet. Yellow miso works too. Red miso is stronger and may overpower.
- Where do I buy miso paste?
- Most grocery stores carry it in the refrigerated section near the tofu. Asian grocery stores have the widest selection.
- Can I use boneless thighs?
- Yes, reduce the cooking time to 18-20 minutes before broiling.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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