Miso-Glazed Chicken

Prep Time: 15 minutes (plus 30 minutes marinating, optional)
Cook Time: 20–25 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon vegetable oil
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, for garnish

For the Miso Glaze

• 3 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Instructions

1. In a medium bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, mirin, sesame oil, garlic, and grated ginger until smooth.
2. Reserve 2 tablespoons of the glaze for brushing after cooking. Coat the chicken with the remaining glaze and marinate for 30 minutes if time allows.
3. Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
4. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly browned.
5. Transfer the skillet to the oven and bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   Alternatively, grill the chicken for 6–7 minutes per side, depending on thickness.
6. Brush the cooked chicken with the reserved miso glaze during the last 2 minutes of cooking.
7. Let the chicken rest for 5 minutes before serving.
8. Garnish with sliced green onions and sesame seeds.

Serving Suggestions

• Steamed jasmine rice
• Stir-fried bok choy or broccoli
• Garlic green beans
• Cucumber salad
• Edamame

Tips

• White miso creates a sweeter, milder glaze, while red miso gives a richer, more robust flavor.
• Avoid overcooking the chicken to keep it juicy and tender.
• Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy variation.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to prevent the glaze from burning.