Roasted Miso Chicken Thighs

Miso, a Japanese word meaning  fermented beans, is a thick paste made from soybeans, grains, salt and koji(aspergillus spores) which helps in the fermentation process. It is all ground together, fermented, and is used in many different ways. Many of us have had miso soup, but miso can also be used in stir-fry recipes, dressings on salads or cold grain dishes, as a spread on sandwiches, or in this case, a marinade. I’ve marinated sea bass with this recipe and it is delicious. You can also use it on other cuts of chicken or pork as well. In this recipe I used white miso. It is generally milder than yellow or red miso and is slightly sweeter. The reason for this is the amount of time the miso is allowed to ferment. Miso not only is tasty and versatile, it has many health benefits as well. Just a few benefits are protein, dietary fiber, and phytonutrient antioxidants which may aid in the prevention of disease and promote good health. Like most marinades, the longer you can let it marinade, the more flavorful the end result will be. Because there is already salt in the miso there is no need to add any additional. There are also miso products available with a lower sodium content if that is a concern for you. If you store your miso in a tightly sealed container in the refrigerator, and always use a clean utensil to scoop it out, it can last you up to a year. So give it a try in a bunch of different recipes and I’m sure you wont be sorry. Today, I’ll show you my version of Roasted Miso Chicken Thighs.

 

Gather all of your ingredients, measure them out, and mince the garlic and ginger.

Place all of the marinade ingredients into a large resealable bag.

 

Close the bag and gently squeeze the ingredients with your hand to mix them all together.

Add the chicken thighs to the bag and give them all a nice marinade massage. 🙂

Place the sealed bag in a dish to prevent any accidental leaks in your refrigerator. Marinate in the refrigerator for a few hours or overnight for even more flavor.

When ready, remove any excess marinade from the chicken, place them on a rack over a foil lined baking sheet for easy clean up. Bake in a 400 degree oven for 40-45 minutes until golden, crispy, and cooked thoroughly.

 

And there you have it! Roasted miso chicken thighs. Enjoy! 🙂

 

Roasted Miso Chicken Thighs (Yield: Serves 4)

Ingredients:

4 Chicken Thighs

1/3 c White Miso

2 Tbs Water

1 Tbs Brown Sugar

1/4 tsp Red Pepper Flakes

2 Garlic Cloves, minced

1 1/2 tsp Fresh Ginger, minced

1 1/2 tsp Sesame Oil

3 Tbs Mirin

3 Tbs Sake

Procedure:

Preheat oven to 400 Degrees

1. Place all of the marinade ingredients into a large resealable bag. Close the bag and gently squeeze the ingredients with your hand to mix them all together.

2. Add the chicken thighs to the bag and give them all a nice marinade massage. Place the sealed bag in a dish to prevent any accidental leaks in your refrigerator, and marinate in the refrigerator for a few hours or overnight for even more flavor.

3. When ready, remove any excess marinade from the chicken, and place them on a rack over a foil lined baking sheet for easy clean up. Bake in a 400 degree oven for 40-45 minutes until golden, crispy, and cooked thoroughly.