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.
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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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