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miso chicken thighs 530576516

Crispy Glazed Miso Chicken Thighs with Ginger and Sesame

Crispy, crackly Miso Chicken Thighs coated in a sticky sweet-salty ginger glaze. Easy Asian-inspired dinner with big umami flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Japanese
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 2 1/2 to 3 pounds total
  • 2 teaspoons baking powder not baking soda
  • 2 teaspoons onion granules or onion powder
  • 1 teaspoon garlic granules or garlic powder
  • 1/4 cup (60 ml) water
  • 3 tablespoons miso paste gluten-free if needed
  • 3 tablespoons gluten-free tamari or soy sauce
  • 2 tablespoons rice vinegar unseasoned
  • 1/4 cup (55 g) packed light brown sugar
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 to 3 green onions sliced, for garnish

Method
 

  1. Heat the oven to 400°F. Line a large sheet pan with foil or parchment, set a wire rack on top, and spray the rack with nonstick oil.
  2. In a small saucepan, combine the water, miso paste, brown sugar, rice vinegar, tamari, ginger, red pepper flakes, and black pepper. Bring to a boil over high heat, then lower the heat and simmer until thickened, 7 to 10 minutes, stirring often. Set aside.
  3. Pat the chicken thighs completely dry with paper towels.
  4. In a large bowl, stir together the baking powder, onion granules, and garlic granules. Add the chicken thighs and toss until every piece is evenly coated.
  5. Arrange the chicken thighs on the prepared rack, skin side up and with space between each piece. Bake for 20 minutes.
  6. Brush half of the glaze over both sides of the chicken. Return the pan to the oven and bake until the thighs are cooked through and reach 165°F on an instant-read thermometer, about 15 more minutes.
  7. For extra crackle, switch the oven to broil for the final 1 to 2 minutes, watching closely so the glaze doesn't burn.
  8. Take the chicken out of the oven and brush with the remaining glaze.
  9. Scatter with toasted sesame seeds and sliced green onions, then serve hot.

Nutrition

Calories: 290kcalCarbohydrates: 9gProtein: 21gFat: 19gSaturated Fat: 5gCholesterol: 102mgSodium: 710mgSugar: 7g

Notes

Dry the chicken very well before coating so the skin turns extra crisp.
Regular soy sauce works in place of tamari, but choose gluten-free if needed.
Miso intensity varies by brand, so taste the sauce and adjust with a little extra sugar or a pinch of salt.
The glaze can be made up to 3 days ahead and stored in the fridge in an airtight container.
Leftover thighs keep in the refrigerator for 3 to 4 days; reheat in a 350°F oven to bring back the crispy skin.
Do not use baking soda instead of baking powder; it will change the skin texture and flavor.
Serve with steamed rice and a crisp cucumber salad to balance the rich glaze.

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