This miso chicken thigh recipe is a flavorful and easy way to bring Japanese-inspired flavors to a weeknight dinner. The tender, juicy chicken is marinated in a savory blend of white miso, soy sauce, ginger, and sesame oil, then grilled to perfection. I like to pair it with an optional refreshing edamame salad for a balanced and vibrant meal.
Why You’ll Love This Recipe
I love how simple and versatile this miso chicken recipe is. The marinade takes just minutes to mix up, and the rest of the time the chicken is soaking up all that umami goodness. I can make it on the BBQ in the summer or use a grill pan in the oven when it’s too cold outside. The result is always perfectly caramelized, tender chicken with incredible flavor. Plus, the optional edamame salad adds crunch, color, and freshness — making it a complete meal that feels restaurant-worthy but is easy enough for any night of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Miso Chicken Marinade:
White miso paste
Soy sauce (low sodium recommended)
Maple syrup
Ginger paste or fresh minced ginger
Sesame oil (regular or toasted)
Dried chili flakes
Garlic, minced
Boneless, skinless chicken thighs
Optional Edamame Salad:
Frozen shelled edamame, cooked and cooled
English cucumber, diced
Red bell pepper, diced
Green onion, thinly sliced
Fresh cilantro, chopped
Sesame seeds
Rice vinegar
Vegetable oil
Honey
Sesame oil
Soy sauce
Sriracha
Ginger paste
Directions
I start by making the miso marinade. In a measuring cup, I combine the miso, soy sauce, maple syrup, ginger, sesame oil, chili flakes, and garlic, then stir until smooth.
I place the chicken thighs in a zipper bag or shallow bowl and pour the marinade over top. I make sure each piece is well coated, then refrigerate for at least 30 minutes or up to 8 hours.
For oven grilling, I preheat a grill pan in a 450°F oven for 15 minutes. Once hot, I spray it with cooking spray, lay the chicken on the pan, and return it to the oven. I cook for 20–25 minutes, flipping halfway through, until the chicken reaches 165°F internally.
For BBQ grilling, I preheat the grill to 450°F, cook the chicken on the top rack for 6–8 minutes per side, and finish on the main grill rack if I want more color.
For the edamame salad, I combine the cooked edamame, cucumber, bell pepper, green onion, cilantro, and sesame seeds in a bowl. In another cup, I whisk the dressing ingredients together and pour over the salad, tossing to coat.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Marinating time: 30 minutes to 8 hours
Cook time: 20–25 minutes
Total time: About 1 hour and 5 minutes
Variations
I sometimes cut the chicken into chunks and thread them onto skewers before grilling for a fun presentation. I also like chopping the cooked chicken and serving it in lettuce wraps with shredded carrots and green onions tossed in sesame oil. When I want a heartier meal, I slice the chicken and serve it over rice or quinoa bowls with extra salad on the side.
Storage/Reheating
I store leftover miso chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I like to use a skillet over medium heat until warmed through, which keeps the chicken juicy. The edamame salad stays fresh for about 2 days in the fridge; I just give it a quick stir before serving again.
FAQs
How long should I marinate the chicken?
I recommend at least 30 minutes for good flavor, but if I have time, I let it marinate for up to 8 hours for deeper taste.
Can I use chicken breasts instead of thighs?
Yes, I can use boneless, skinless chicken breasts. I butterfly them for even cooking and to prevent them from drying out.
What type of miso is best for this recipe?
I prefer white miso paste because it’s mild and slightly sweet, but yellow or red miso works too if I want a stronger flavor.
Can I make this recipe without a grill?
Absolutely. I often use a grill pan in the oven or even a stovetop skillet. The results are still delicious with great caramelization.
What can I serve with miso chicken besides the edamame salad?
I like serving it with steamed rice, roasted vegetables, or a light cucumber salad. It’s also great as a protein for noodle bowls or wraps.
Conclusion
This miso chicken thigh recipe is one of my favorite quick meals when I’m craving bold, savory flavors without much fuss. The combination of the miso marinade and the tender chicken creates a dish that feels special every time I make it. Paired with the crisp edamame salad, it’s fresh, flavorful, and satisfying — the perfect balance of comfort and brightness in every bite.
Miso Chicken Thighs are juicy, flavorful chicken thighs marinated in a savory miso-based sauce and grilled to perfection. Paired with a refreshing optional edamame salad, it’s an easy and vibrant meal full of umami flavor.
Ingredients
Miso Chicken Marinade: White miso paste, soy sauce (low sodium), maple syrup, ginger paste or fresh ginger, sesame oil, chili flakes, garlic (minced), boneless skinless chicken thighs
Optional Edamame Salad: Cooked shelled edamame, English cucumber (diced), red bell pepper (diced), green onion (sliced), fresh cilantro (chopped), sesame seeds, rice vinegar, vegetable oil, honey, sesame oil, soy sauce, sriracha, ginger paste
Instructions
In a bowl, whisk together miso, soy sauce, maple syrup, ginger, sesame oil, chili flakes, and garlic until smooth.
Add chicken thighs to a zip-top bag or dish and coat with marinade. Refrigerate for 30 minutes to 8 hours.
Oven grill: Preheat oven and grill pan to 450°F. Spray with oil, add chicken, and bake 20–25 minutes, flipping halfway.
BBQ grill: Preheat grill to 450°F. Grill chicken 6–8 minutes per side on upper rack; finish on main rack if more color is desired.
Optional Edamame Salad: In a bowl, mix edamame, cucumber, bell pepper, onion, cilantro, and sesame seeds. Whisk dressing ingredients separately and toss with salad.
Notes
Cut chicken into chunks and skewer for grilling.
Use leftovers in lettuce wraps or rice bowls.
Adjust marinade with red or yellow miso for stronger flavor.
Use a stovetop skillet if a grill isn’t available.
