I tried this in Thailand so I’m sharing this viral recipe here.
Now, if you like Asian recipes, you’ll definitely love them. Miso-glazed chicken is light, has a rich umami flavor and if I had to describe it, has the right balance of sweetness and savoriness.
It’s rich and you can have it with steamed rice just like any other soy-based chicken.
Before you read this, give my honey crispy chicken and soy-chicken stir fry a try. I normally use boneless chicken pieces (thighs mainly) in most of my recipes so the cutting work is really less.
Each piece is crispy on the outside yet tender inside, coated in a glossy sauce that had just the right touch of sweetness.
You’re going to get a nice glaze on the chicken if you use a good iron grill pan. I’ll include all my tools below.
Let’s dive in!
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Before we proceed, here are some of my favorite kitchen tools for making the best crispy miso-glazed chicken
I always use a cast iron grill pan when cooking indoors, but if you’re grilling outdoors, a high-quality grill brush and a meat thermometer are required because you don’t want your chicken to be raw! Now, let’s get into the recipe!
Tips for the best miso-glazed chicken
- Use skin-on, bone-in thighs for the juiciest results. Boneless breasts work too but tend to cook faster, so watch them closely. They’re tougher but healthier.
- Marinate the chicken overnight for deeper flavor.
- If you don’t have a grill, this recipe works just as well in a cast-iron skillet or under the broiler. Brushing extra glaze on the chicken while grilling creates a more flavorful caramelized coating. I also do this to retain more juiciness in the chicken – think of it like basting.
Miso Glazed Grilled Chicken
Course: Lunch, DinnerDifficulty: Medium4
servings10
minutes12
minutes1
hourIngredients
- For the Marinade
¼ cup white miso paste
2 tablespoons soy sauce
2 tablespoons honey (or maple syrup)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional, for heat)
- For the chicken:
4 boneless, skinless chicken thighs (or 2 large chicken breasts)
1 tablespoon vegetable oil (for grilling)
- For garnish:
2 tablespoons chopped green onions
1 teaspoon sesame seeds
Lime wedges (optional, for serving)
Directions
- In a mixing bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. The miso paste gives the glaze a deep umami flavor, while the honey balances it with a touch of sweetness. If you like a little spice, add red pepper flakes.
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the miso marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but ideally overnight. The longer it marinates, the more flavorful it will be.
- Preheat the grill to medium-high heat and brush the grates with vegetable oil to prevent sticking. Remove the chicken from the marinade, allowing the excess to drip off. Grill the chicken for 6-7 minutes per side, brushing with extra marinade during cooking for a deeper caramelized glaze. The outside should develop a golden, slightly charred crust while the inside remains juicy.
- Once the chicken reaches an internal temperature of 165°F (75°C), remove it from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, making the chicken even more tender.
- Transfer to a serving plate and garnish with chopped green onions and sesame seeds. Serve with steamed rice, roasted vegetables, or a side of fresh cucumber salad for a refreshing contrast.
- You can make this dish once a week, especially if you like grilled chicken
Variations & Substitutions
Swap the honey for maple syrup or brown sugar for a different kind of sweetness.
Add a splash of sake or mirin to the marinade for an authentic Japanese touch.
Try this miso glaze on salmon, tofu, or even grilled eggplant for a vegetarian twist.
For a spicy kick, mix in gochujang (Korean chili paste) or a dash of cayenne pepper.
If you’re a fan of Asian Cooking, I promise you that you will enjoy the taste of this one! And if you have more ideas of chicken recipes you’d like to see, leave a comment on the blog!
I hope this recipe brings as much happiness to your kitchen as it does to mine.
Give it a try, and don’t forget to experiment with the variations to make it truly your own.
If you do make this, I’d love to hear how it turned out—let me know in the comments or share your version on social media!
