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A plate with grilled chicken thighs garnished with sliced green onions and cilantro, served over a bed of white rice.
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5 from 1 vote

Miso Chicken Thighs Recipe

These Miso Marinated Chicken Thighs are infused with umami flavor, and come out tender, juicy, and vibrant. Serve over white jasmine rice and garnish with cilantro, green onion, and lime juice.
Prep Time20 minutes
Cook Time12 minutes
Marinating Time1 hour
Total Time1 hour 32 minutes
Course: Chicken
Cuisine: American Fusion
Keyword: miso chicken thighs
Servings: 4
Author: Emily Richter

Ingredients

  • ⅓ cup red miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • ¾ tablespoon sesame oil separated
  • 2 teaspoons sriracha optional
  • 1 green onion minced (+more for garnish)
  • 2 tablespoons chopped fresh cilantro +more for garnish
  • 1.5 lbs. boneless skinless chicken thighs
  • 1 tablespoon avocado oil
  • Squeeze of fresh lime juice

Instructions

  • Prepare the marinade. In a bowl, add the red miso, rice vinegar, honey, ½ tablespoon sesame oil, sriracha, 1 green onion, and cilantro. Stir the ingredients together until combined.
    A glass bowl containing chopped green herbs, red sauce, a thick brown paste, and a whisk with a wooden handle on a light-colored surface.
  • Add the chicken thighs to a bowl. Pour the miso marinade over the chicken. Toss the chicken in the marinade until coated. Cover the chicken and refrigerate for at least 1 hour.
    A clear glass bowl containing marinated pieces of raw chicken mixed with herbs and spices in a thick, reddish-brown sauce.
  • Remove the chicken from the refrigerator and set aside. Heat avocado oil and the remaining sesame oil in a skillet over medium/high heat. Add the chicken thighs to the pan. Sear for 3-4 minutes on the first side until brown. Flip the chicken and turn the heat to medium/low. Cook until the chicken reaches an internal temperature of 165ºF.
    Raw marinated chicken thighs in a dark cast iron skillet, ready to be cooked. The marinade includes herbs and a reddish sauce. The skillet rests on a light, textured surface.
  • Remove the chicken from the pan and garnish with cilantro, green onion, and fresh lime juice.
    A cast-iron skillet contains five pieces of cooked, seasoned chicken, set on a light-colored surface.
  • Option to serve on its own or over rice.
    A plate of grilled chicken served on a bed of rice, garnished with chopped green onions and cilantro.

Video

Notes

  • Be sure to buy miso paste and not an instant miso. We tested this recipe with both red miso and white miso. The flavors between the two differ, but both taste good.
  • Feel free to skip the sriracha. If you would like a spicier chicken, add more sriracha.

Nutrition

Calories: 321kcal | Carbohydrates: 10g | Protein: 36g | Fat: 15g | Fiber: 1g | Sugar: 6g