These miso chicken thighs are tender, flavorful, and coated in a savory miso glaze that caramelizes beautifully as they cook. Served with a fresh cucumber salad, this easy dinner has the perfect balance of rich umami flavor and crisp, refreshing crunch.
Miso chicken thighs are one of those dinners that feel impressive even though they’re surprisingly simple to make. The chicken marinates in a savory, slightly sweet miso mixture that gives it so much flavor while helping the edges caramelize beautifully in the oven. I love serving this recipe over rice so all of the extra sauce has somewhere to go.
To balance the rich flavor of the chicken, I paired it with a crisp cucumber salad that comes together in just a few minutes. The cool cucumbers add the perfect fresh crunch and make the whole meal feel lighter and more balanced. It’s the kind of dinner that looks like you spent a lot of time on it, but it’s easy enough for a busy weeknight.
Ingredients You’ll Need
For the miso chicken:
- 1 ½ lb (700 g) boneless, skinless chicken thighs about 6-8 pieces
- 3 tbsp white miso paste
- 2 tbsp honey
- 1 tsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic finely minced
- 1 tsp fresh ginger grated
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
For the cucumber salad:
- 1 English cucumber sliced
- 1½ tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- ½ tsp grated fresh ginger
- pinch red pepper flakes
- salt to taste
- 1 tbsp sliced green onions
- 1 tsp sesame seeds
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How to Make Miso Chicken Thighs with Cucumber Salad
Cook the chicken
1. Use paper towels to pat chicken thighs very dry.
2. In a medium bowl, whisk together miso, honey, brown sugar, rice vinegar, garlic, ginger, black pepper, and red pepper flakes (if using) until smooth. Add the chicken and toss to coat well. Allow it to marinate for 20-30 minutes or cook right away.
3. Preheat the oven to 425°F (220°C). Lightly oil a 9×13-inch baking dish. Arrange the chicken in a single layer with some space between each piece. Do not add extra glaze to the dish – just what’s clinging to the chicken.
4. Roast for 15 minutes. Remove from the oven and spoon some of the juices from the dish over the thighs.
5. Place back in the oven and roast for another 5-7 minutes. Switch to broil and cook for an additional 2-3 minutes, until lightly browned. Let the chicken rest for a few minutes before serving.
Make the cucumber salad
1. Whisk together rice vinegar, honey, sesame oil, ginger, red pepper flakes, and a pinch of salt in a bowl. Add cucumber and toss gently to coat.
2. Top with green onions and sesame seeds and serve alongside the miso chicken thighs and cooked rice.
Miso Chicken Thighs with Cucumber Salad
Ingredients
For the miso chicken:
- 1 ½ lb (700 g) boneless, skinless chicken thighs about 6-8 pieces
- 3 tbsp white miso paste
- 2 tbsp honey
- 1 tsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic finely minced
- 1 tsp fresh ginger grated
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
For the cucumber salad:
- 1 English cucumber sliced
- 1½ tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- ½ tsp grated fresh ginger
- pinch red pepper flakes
- salt to taste
- 1 tbsp sliced green onions
- 1 tsp sesame seeds
Instructions
Cook the chicken
- Use paper towels to pat chicken thighs very dry.
- In a medium bowl, whisk together miso, honey, brown sugar, rice vinegar, garlic, ginger, black pepper, and red pepper flakes (if using) until smooth. Add the chicken and toss to coat well. Allow it to marinate for 20-30 minutes or cook right away.
- Preheat the oven to 425°F (220°C). Lightly oil a 9×13-inch baking dish. Arrange the chicken in a single layer with some space between each piece. Do not add extra glaze to the dish – just what’s clinging to the chicken.
- Roast for 15 minutes. Remove from the oven and spoon some of the juices from the dish over the thighs.
- Place back in the oven and roast for another 5-7 minutes. Switch to broil and cook for an additional 2-3 minutes, until lightly browned. Let the chicken rest for a few minutes before serving.
Make the cucumber salad
- Whisk together rice vinegar, honey, sesame oil, ginger, red pepper flakes, and a pinch of salt in a bowl. Add cucumber and toss gently to coat.
- Top with green onions and sesame seeds and serve alongside the miso chicken thighs and cooked rice.
Notes
- Patting the chicken dry helps the glaze stick and prevents it from sliding off during cooking.
- Broilers can vary, so keep a close eye on the chicken during the final few minutes to prevent the glaze from burning.
- Store leftover thighs in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium-low heat until warmed through. The cucumber salad is best served fresh.
- The chicken can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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