Miso-Butter Chicken
This miso-butter chicken recipe features juicy thighs glazed in a savory-sweet miso and maple sauce, roasted until crisp and lacquered. It's a quick, family-friendly dish that delivers deep umami flavor.
Ingredients
Main Ingredients
- 8 pieces skin-on, bone-in chicken thighs Substitute boneless thighs for quicker cooking; reduce oven time.
- 4 tablespoons unsalted butter Or olive oil for a lighter option.
- 1/2 cup white miso Choose white/paste for a milder, sweeter miso.
- 3 tablespoons maple syrup Honey is a fine alternative.
- 1 inch piece ginger, grated Or 1/4 teaspoon ground ginger in a pinch.
- 8 cloves garlic, unpeeled, lightly smashed Peeled saves time but unpeeled mellows in the oven.
- 1 tablespoon rice vinegar Apple cider vinegar works too.
- Black pepper, to taste Freshly cracked gives best flavor.
- 2 scallions finely sliced Chives are an easy swap.
- 2 teaspoons toasted sesame seeds Optional if seed-sensitive.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Arrange a rack in the center.
- Pat chicken thighs very dry with paper towels. Dry skin crisps best.
- Season both sides lightly with black pepper (no salt initially — miso is salty).
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter or oil.
- When the fat shimmers, place thighs skin-side down. Sear without moving for 6–8 minutes, until the skin is deeply golden and releases easily.
- Flip thighs and sear the flesh side for 1–2 minutes. Transfer thighs to a plate and reduce heat to medium.
Cooking
- In the same skillet, melt remaining butter. Add grated ginger and cook for 30 seconds until fragrant.
- Stir in miso, maple syrup, and rice vinegar; whisk until smooth. Taste and adjust if it’s too salty.
- Return thighs to the skillet, skin-side up. Tuck smashed, unpeeled garlic cloves around them.
- Transfer skillet to the oven and roast for 15–22 minutes, until a meat thermometer reads 165°F (74°C) at the thickest part.
- For extra gloss and color, brush thighs with the pan glaze and broil for 1–2 minutes, watching closely to prevent burning.
Serving
- Let the chicken rest for 5–10 minutes. Sprinkle with sliced scallions and toasted sesame seeds before serving.
Notes
Serve miso-butter chicken over steamed rice or alongside buttery noodles for a heartier meal. Pairs nicely with bright, acidic sides to cut the richness.