Easy and delicious, this roasted miso chicken bursts with Asian flavors and requires only 10 minutes hands-on time!
I love miso soup! Whenever I’m at the Asian market, I grab a small container of miso paste. And when the craving for miso soup strikes, I don’t have to run to nearest sushi bar. 🙂 Plus, I can flavor pretty much anything with miso paste.
So what is miso paste and what does it taste like? This fermented soybean-based paste has a deep, robust and salty flavor. It’s very hard to describe the miso flavor. Just like cheese, there are many varieties of miso paste. Rule of thumb: the lighter colored miso paste is the mildest, and red and dark brown ones are richer.
Combined with nutty sesame oil and sweet rice wine, this miso sauce is one delicious marinade that will put the regular roasted chicken to a shame. I hope you give this recipe a try!
Have you tried miso before? If so, how do you like to use it?
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bone-in chicken thighs and legs, skin on
- In a medium bowl, whisk together miso paste, sesame oil, olive oil, mirin, soy sauce, salt and pepper. Place the chicken thighs and legs in a ziplock bag. Add the prepared sauce and evenly distribute it all over the chicken. Squeeze out the air, zip and marinade for 20-30 minutes.
- Preheat the oven to 350°F. Line the baking pan with an aluminum foil.
- Remove the chicken from the bag and place them in the prepared pan. Bake for 35 minutes, or until the internal temperature reaches 170°F.
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