Miso Chicken
Updated Aug. 8, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, softened
- ½cup white miso
- 2tablespoons honey
- 1tablespoon rice vinegar (do not use seasoned rice vinegar)
- Black pepper, to taste
- 8skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds
Nutritional analysis per serving (4 servings)
1059 calories; 78 grams fat; 25 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 15 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 68 grams protein; 1597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Step 2
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Private Notes
Comments
I opted to use red miso, thinking the boost in flavour would be worthwhile. After sneaking a taste in the slathering-on stage, I worried maybe I'd overdone it; so it wasn't until I encountered the miso again, caramelized and schmaltzed to a fare-the-well at the recipe's end that I realized the true genius of this recipe. This is arguably the most toothsome chicken I've ever tasted. Five stars: most emphatically.
Skip the butter. Add a tablespoon or two of tahini for richness if you're in the mood. Glorious (and not greasy if, like me, you don't like greasy).
I skinned and cut up a whole chicken and marinated it in a half portion of the miso mixture for 24 hours. Subbed brown sugar for honey. It only took 20 minutes for the dark meat and 10 minutes for the light meat to come to temperature, but I think my oven runs hot. Turn halfway through. Deglazed the pan with white wine and reduced it for a sauce, and garnished with cilantro and scallions. Served to friends with green beans and mushrooms sauteed with soy & sherry. Will make often!
A really great recipe. I used kosher chicken thighs, the Kerry butter that is mixed with olive oil, apple cider vinegar because that's what I had, and no honey because I was serving it with German-style sweet and sour red cabbage. Everyone loved it and I'm going to try a variation with miso, olive oil and salmon.
I’d skip the butter next time (totally unnecessary and barely discernible in the flavour), and lower the oven temperature. My hyper-excitable smoke alarm, which is wi-fi linked to two others in the house, went crazy in spite of my high-powered oven fan, seconds after I opened the door. And my oven is also now a mess from flying butter and chicken fat globbets. The skin was golden and ever so artfully charred in places and the chicken was juicy and tasty, but the skin was not crispy at all. So, for me the hassle-to-flavour ratio doesn’t make this a likely candidate for a repeat.
We've been making this for years (to GREAT success), but used the miso paste from Trader Joe's this time. The more liquid-y consistency did not mix well with the fat from the butter and resulted in a kind of separated mixture. Still tasted good but also clung to the chicken less well. I'd recommend the thicker paste that comes in the tub.