Miso HOney Chicken

This recipe is great for really anything, not just chicken. Marinating beef, fish and tofu in this sweet, umami and sweet marinade is a great way for an easy lunch or dinner

This recipe makes enough for 4 people

Savory • Umami-rich • Balanced heat

A deeply flavorful marinade built on miso, fresh ginger, and subtle sweetness — designed to caramelize beautifully while keeping the chicken tender and juicy. Make sure to cook all poultry to 165°F or higher.

Ingredients

Serves 4

1.5–2 lbs chicken thighs (boneless, skin-on preferred), or chicken tenders work great!

Marinade

3 tbsp white miso paste

2 tbsp fresh ginger, finely grated

2 cloves garlic, grated

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey

1 tbsp sesame oil

2–3 tbsp water (to loosen)

Optional Finish

Sliced scallions

Toasted sesame seeds

Lime wedges

Make the Marinade

Whisk miso, ginger, garlic, soy sauce, vinegar, honey, and sesame oil until smooth.
Add a bit of water to create a loose, brushable consistency.

Marinate

Coat the chicken thoroughly.
Cover and refrigerate at least 4 hours, preferably overnight.

Cook

Oven Method (Best for Even Cooking) Here you can also utilize the broiler setting, this will quickly “grill” your chicken and give a great carmelization. The time will change depending on the thickness of the chicken.

Preheat oven to 425°F (220°C)

Place chicken on a lined tray or rack

Roast 25–30 minutes, until caramelized and cooked through

Pan + Oven (Best Texture)

Sear chicken skin-side down in a hot pan until golden

Flip and transfer to oven

Roast 15–20 minutes

4. Finish

Rest 5 minutes.
Brush lightly with pan juices or extra marinade (heated).
Garnish with scallions and sesame seeds.

Chef’s Notes

White miso gives balance and subtle sweetness; red miso will create a deeper, more intense flavor.

Chicken thighs are preferred for moisture and flavor, but breasts can work with shorter cooking time.

Serve With

Steamed rice or rice bowls

Quick-pickled cucumber

Charred greens or cabbage

Chili crisp for heat