Miso Chicken
Yield: 4-8, based on 1-2 chicken thighs per serving
A few simple ingredients add sublime flavor and make this chicken dinner a winner! For added convenience, the chicken can be prepped in advance and refrigerated until ready to bake.


  • 1/2 cup yellow miso
  • 2 tablespoons butter, softened
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar (not seasoned rice vinegar)
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper, to taste (I eyeball about 1/2 teaspoon)
  • 8 large skin-on, bone-in chicken thighs (or 3-1/2 to 4 pounds bone-in, skin-on chicken pieces)



  1. Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with foil.

    Combine the miso, butter, honey, vinegar, crushed red pepper, and black pepper in a large bowl. Mash the mixture with a fork until it’s well combined.

    Add the chicken to the bowl and massage the miso mixture all over it. (For best flavor, I like to work some of it under the skin, too.) Place the chicken in a single layer, skin side down, on the prepared baking sheet. Bake for 30-35 minutes, depending upon the size of the chicken pieces, turning the pieces skin-side up after the first 15 minutes. The internal temperature of the meat should register 160-165 degrees on a quick-read thermometer. If desired, broil the chicken for a minute or two, watching very closely, to further brown and crisp the skin.

Notes & Tips

For less fat or if you’re simply not a fan, you can peel off the skin before coating with the miso mixture—or do half and half if some like skin and others don’t.

For the ideal miso-to-chicken ratio, use the specified chicken weight as a guideline when buying. For example, if the chicken thighs are small, you’ll have enough miso mixture to coat a higher number of thighs.

The recipe can easily be cut in half, but leftovers are rather tasty.

More recipes at FountainAvenueKitchen.com