Description
Delicious miso-butter chicken that combines rich umami flavors with tender chicken, perfect for any dinner occasion.
Ingredients
- 8 pieces skin-on, bone-in chicken thighs (or boneless thighs for quicker cooking)
- 4 tablespoons unsalted butter
- 1/2 cup white miso
- 3 tablespoons maple syrup
- 1-inch piece ginger (grated)
- 8 cloves garlic (unpeeled, lightly smashed)
- 1 tablespoon rice vinegar
- Black pepper (to taste)
- 2 pieces scallions (finely sliced)
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the white miso, unsalted butter, maple syrup, grated ginger, rice vinegar, and black pepper in a large bowl. Mix well until smooth.
- Coat the chicken thighs generously with the miso-butter mixture, ensuring they are evenly covered.
- Place the coated chicken thighs skin-side up on a baking sheet and scatter the unpeeled garlic cloves around them.
- Bake for 35–40 minutes or until the internal temperature reaches 165°F (74°C) and the skin turns golden brown.
- Sprinkle sesame seeds over the chicken in the last 5 minutes of baking to toast them slightly.
- Remove from the oven and let rest for a few minutes. Garnish with finely sliced scallions before serving.
Notes
For best results, let the chicken marinate in the miso-butter mixture for an hour or overnight. Adjust cooking time if using boneless chicken thighs.
