23In Chicken/ Main Dish
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You bought Miso paste, but don’t know what to do with it other than Miso Soup? Here is an idea for a meat dish using Miso. Marinading with Miso makes chicken tender and flavorful. And as usual, it is very easy to make! Just start earlier in the day or the night before to have enough time to marinade the chicken.
If you’d like more detailed instructions, please watch our Miso Grilled Salmon video. It has almost the same steps as this chicken recipe except the grilling time.
Print Recipe
5 from 1 vote
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: chicken, miso
Servings: 4 servings
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Ingredients
- 1/4 cup white Miso paste
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 4 chicken thighs
Instructions
Mix Miso, Mirin, Sake, sugar, and soy sauce in a bowl. Marinade chicken thighs in Miso mixture for at least 3 hours, or overnight.
Preheat oven to 425F. Wipe marinade liquid well from chicken and place chicken on oiled aluminum foil spread over a sheet pan.
Bake for 15 minutes, turn over and bake 10-15 minutes more until cooked through.
Miso
July 11, 2013 By Noriko
About Noriko
Noriko was born and grew up in Osaka, Japan. She has lived in Southern California since 1994. Noriko went to San Diego Culinary Institute, studying baking and pastries with Master Pastry Chef Bo Friberg. She has worked in several commercial kitchens as a pastry cook. She is married with one child and one budgie, and is now a stay-home mom enjoying cooking both Japanese and American food for her family.
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Michel StClair
March 7, 2014 at 7:59 pm
Love, love, love your blog…(please prepare a cutlet)…I am in love with healthy delicious Japanese food…and french pastries. Born in France, raised in Ireland, live in mexico. Absolutely no “quality” japanese food in this part of mexico…home made is sooo much better anyway, black market fish merchants are plentiful…buy fresh right out of the boat as the pull into shore, on any morning along the shore…even fresh live urchins….uni-wow!
I know this is a “japanese food” blog but your bio says…worked as commercial pastry chief.
When the king of spanish came to mexico he brought his french wife, and she brought her entourage of pastry chiefs but over the years the french pastries have been diluted into something called pan dulce “sweet bread” not quite the same thing…please share your pastry expertise!
best regards,
Michel
Noriko
March 10, 2014 at 8:45 pm
Michel,
what an interesting background you have!
We are currently working on sweet bread (An Pan), so please come back. We also have Tonkatsu (pork cutlet) recipe and video in our library. Happy Japanese cooking!
Sharon
March 23, 2014 at 2:14 pm
I love how simple this recipe is and the chicken looks delicious! I’m a college student working with limited ingredients so I was wondering what would be good substitutes for mirin and sake?
Noriko
March 25, 2014 at 11:00 pm
Sharon,
Sake and Mirin are key ingredients for Japanese cooking. If you would like the authentic Japanese flavor, invest on them in the beginning (at least Sake). They will last for a long time and can be used in many many recipes! Otherwise you could omit them.
Emy
March 31, 2014 at 2:31 pm
I really want to try this but I’m not sure what to serve with it to make a meal out of it. I also have excess miso paste and I’m not sure what else to do with it other than miso soup and this too now, if I like it 🙂 can you recommend any other dishes that use miso paste?
Noriko
September 14, 2014 at 3:40 pm
Emy
you can use the leftover marinade for some other meat. We have Miso Grilled Salmon recipe!
Kelly
April 6, 2014 at 11:41 am
Hi Noriko,
I really love to try your recipe. But i have a question that if it’s possible for me to use the red miso instead of white miso? Also, I do not have an oven, may I grill the chicken with the pan?
Noriko
May 12, 2014 at 10:50 pm
Kelly,
red miso has a different flavor, but should work. If you are pan-frying, be careful with the temperature not to burn.
Alyx
April 11, 2014 at 4:36 am
I made this tonight with chicken breast instead of thighs. It was excellent! Thank you.
Noriko
April 14, 2014 at 11:14 pm
Alyx,
glad you liked it!
Dano Dullanty
May 7, 2014 at 10:49 pm
Hi Noriko,
Liking your recipes, Thank You! :-} .Where can I buy Mirin & Miso Paste in San Diego ?. I live in Coronado.
Regards,
Dano
Noriko
May 12, 2014 at 9:41 pm
Dano,
Nijiya, Mitsuwa, Marukai all have them. Also, a lot of local stores in San Diego carry them too (we’re so lucky!).
Alexander M
June 4, 2014 at 7:58 am
Great recipe thank you, will try it out today!
Small thing: Instruction one doesn’t mention that the soy should also be added to the marinade, might wanna add that, I figured out it should be added from the salmon miso recipe video.
Thanks again for all the great recipes, I have tried many of them already, they are great for an unexperienced person like me!
Noriko
September 14, 2014 at 3:35 pm
Alexander,
thank you for pointing that out. I fixed the recipe adding soy sauce in the marinade. Hope you liked the recipe!
Shirley
June 24, 2014 at 4:40 am
thank you! I cooked the Miso Chicken last night-absolutely fab! I’m alergic to garlic, onion and all kinds of peppers so this taste sensation will become one of my staple meal! Would live more like this recipe.
Thank you, thank you for sharing! Love your blog!
Noriko
September 13, 2014 at 10:50 pm
Shirley,
glad you liked our Miso Grilled Chicken recipe. Try our Miso Grilled Salmon too!
Sanjib Ganguly
July 5, 2014 at 5:14 am
Thanks for the recipe. Can I use Microwave instead of a oven? Will appreciate your response.
Noriko
September 13, 2014 at 10:06 pm
Sanjib,
I wouldn’t microwave, but you can pan fry it if you prefer. Just be careful not to burn it.
Darrian
August 28, 2014 at 11:29 am
I tried the Miso Grilled Salmon and it was delicious! now its time to use my left over miso and make the chicken version, but without the sake because I ran out. ): Thank you for the fantastic recipes!!! <3
Noriko
September 8, 2014 at 9:06 pm
Darrian,
Glad you liked our Miso Grilled Salmon! You will like chicken too!
Lucas
January 3, 2016 at 7:59 pm
Hello, thanks for this taste recipe. I don’t know what happened with my chicken… I left it resting overnight but it has no miso taste. What could be the cause? Maybe the chicken is too thick or I wiped it too much? Thanks for the help and sorry about my poor english…
Noriko
January 7, 2016 at 9:39 am
Lucas,
it doesn’t have very “strong” Miso flavor. Miso works more like a salty taste. You could stab chicken with a fork before marinading, too.
Judy wong
August 24, 2016 at 5:56 pm
Can you freeze this before cooking?
