Description
Juicy chicken thighs are marinated in a savory-sweet miso glaze, then roasted until golden and served over fluffy jasmine rice. This easy dinner is packed with umami flavor and comes together in under 45 minutes, perfect for busy weeknights.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 1/2 cups jasmine rice, uncooked
- 2 1/4 cups water (for rice)
- 1/2 teaspoon salt (for rice)
- Optional garnishes: sliced green onions, toasted sesame seeds, thinly sliced chili or shichimi togarashi, lime wedges
Instructions
- In a large mixing bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
- Pat chicken thighs dry and add to the bowl, turning to coat fully in the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat oven to 400°F (200°C). Line a baking tray with foil.
- Arrange marinated chicken thighs, skin-side up, on the tray. Spoon extra marinade over the top.
- Bake for 28-32 minutes, until skin is golden and juices run clear (internal temp 165°F). For crispier skin, broil for 2-3 minutes at the end.
- While chicken bakes, rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a small saucepan. Bring to a boil, cover, reduce to low, and cook 12-15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Let chicken rest for 5 minutes after baking.
- To serve, spoon jasmine rice onto plates, top with chicken thigh, drizzle with pan juices, and garnish with green onions, sesame seeds, chili, and lime wedges as desired.
Notes
For gluten-free, use tamari instead of soy sauce and check miso paste label. Marinate chicken for up to 2 hours for deeper flavor, but 30 minutes works well. Broil chicken briefly for extra crispy skin. Spoon pan juices over rice for added flavor. Leftovers keep well and flavors deepen overnight. Substitute chicken breasts (reduce bake time by 5-7 minutes) or use tofu for vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken thigh + 3/4 cup cooked jasmine rice
- Calories: 410
- Sugar: 6
- Sodium: 750
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 1
- Protein: 25
Keywords: miso chicken, chicken thighs, easy dinner, Japanese recipe, jasmine rice, weeknight meal, umami, miso marinade, oven baked chicken, Asian chicken