Last year Ryan and I started to get really into chicken thighs. That’s probably a super weird thing to say, but let’s just roll with it, okay? They’re inexpensive (usually $4 or less for a pound of organic chicken thighs!) and way more moist and flavorful than chicken breasts. I’m not going to lie, it was the price that initially sold us on chicken thighs but the flavor continues to make us buy them on repeat.
Truth be told, I cannot remember the last time I made my beloved easy baked chicken with chicken breasts. It’s 10,000 times tastier with chicken thighs and that’s saying something because I absolutely love that marinade on white meat chicken. (Another tip: Use the easy baked chicken marinade on chicken thighs but throw them on the grill during the summer months. It’s a go-to recipe in our house when it’s warm enough to grill outside!)
We’ve been into chicken thighs for months and months and love them in the crock pot, on the grill, in soups and baked in the oven. You name a preparation method for chicken thighs and I probably love it! Today I wanted to share a recipe with you guys for easy baked miso chicken thighs, but the recipe is more of a marinade, so feel free to get crazy and bypass the baking in favor of grilling if it’s warm where you are right now.
And for all of you meal preppers out there, this recipe is a great one to make on a Sunday so you have a tasty source of protein on hand that you can grab to incorporate into lunches and dinners all week long. I love using these easy baked miso chicken thighs in everything from wraps to Asian salads and stir-fries.
Easy Baked Miso Chicken Thighs
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner, recipes
Description
This recipe for Easy Baked Miso Chicken Thighs is a simple way to prepare chicken thighs that are guaranteed the steal the show every time they’re served. Easy Baked Miso Chicken Thighs taste great paired with everything from sautéed bok choy to roasted sweet potatoes. Leftovers work well in wraps, salads and stir-fries.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons sesame oil
- 2 tablespoons red miso paste
- 5 garlic cloves, minced
- 1 1/2 tablespoons coconut aminos (or soy sauce)
- 1 1-inch piece ginger, peeled and minced (or 2 teaspoons ginger paste)
Instructions
- Combine all ingredients except for chicken thighs in a large zip-top plastic bag. Squeeze ingredients around in the bottom of the bag until they are fully combined. Place chicken thighs into the bag and toss several times to coat in the marinade. Seal the bag and place in the refrigerator for at least 2 hours (or longer).
- Preheat oven to 425 degrees. Spray a baking dish with cooking spray and pour chicken thighs and marinade into the dish. Bake for approximately 20-25 minutes, until chicken is cooked through.
- Allow chicken to rest for 5-10 minutes, serve and enjoy.
Notes
Ginger paste may be used in place of fresh ginger. I typically opt for the paste as a quick shortcut and do not feel like it compromises the flavor of the baked chicken thighs. However, I would not recommend substituting ground ginger in place of the fresh ginger.
If you cannot find red miso paste, white miso paste may be used in its place but may yield a more mild flavor. (The marinade will also be lower in sodium.)
Nutrition
- Calories: 312 calories
- Sugar: 3g
- Sodium: 607mg
- Fat: 11g
- Carbohydrates: 3g
- Protein: 49g
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I love miso but have only tried it with fish. I need to try it with chicken! It looks so delicious!
OK, you sold me on chicken thighs! I love bok choy and will definitely give this a try.
This sounds great! I actualy bought some miso paste because miso is one of the few fermented foods I actually like (I hate sauerkraut and kimchi), but I never know what to do with it. This looks perfect!
Hope you like this recipe if you try it!!
Ok now I need to try all my favorite chicken recipes with thighs! And I have never used miso paste, gonna check my grocery store for it or order off amazon because this sounds great for meal prep!
Yum! I’ve actually heard from all of my friends that chicken thighs are better than breast so now I have a recipe to try them with!
I just took a screen-shot of this recipe and will make it soon! I usually just bake chicken breasts with zero seasoning or oils. Let me tell you, they’re not that great…I think it’s time to start shaking things up and this seems like the perfect way to start.
I love miso!!!! Such a bold flavor. Would love to have these with cauliflower rice!
Loooove that pairing idea!! Must try this ASAP!
I am a recent thigh convert myself!!! So tasty – and to think I used to shy away from dark meat. My eyes have been open to the deliciousness!! Thanks for sharing.
I LOVE miso soup so I’m sure I would love these too. Thanks for sharing!
I’m now officially convinced I need to pick up some chicken thighs and try this recipe out. I love that they taste good and are less expensive. I call that a win, win!
Do you use bone-in or boneless thighs? I’ve tried boneless thighs before but have found them a little fatty….but this recipe sounds delicious so will try them again!
Either would work!! I typically buy boneless and skinless thighs!
Yum! These look so good! I agree, thighs are so tasty
Kim
http://trendkeeper.me .. NYFW Vlog!
Yum! This looks delicious. I’ve been trying to incorporate more chicken thighs into meals, instead of always relying on the breasts. Thanks for sharing this recipe.
I recently got into chicken thighs as well and cannot wait to try this! Also-> where do you make your pinterest photos?
I use Canva! Totally free & very user friendly!
This looks so simple and delicious!
I can’t lie – I can’t think of the last time I purchased chicken thighs at the store! I’ll definitely have to make an exception and try these out. They sound like a definite crowd pleaser. 🙂
Thanks for sharing!
XO, Jessica
http://www.semisweettooth.com
I love miso and I’m never sure how to use it! Would you/have you tried this with a fish of any kind?
Great looking recipe! My family loves chicken thighs! My toddler often finds breast meat too dry unless I batter it with some eggs and breadcrumbs before baking, at least that’s why I assume he’s not eating it lol. We tend to just throw the chicken in a pot with some lime juice, chili powder, and garlic powder and let it cook until it falls apart…so easy for a weekend day. We’re in need of some variation for sure! Thanks for the recipe!
Hope you guys enjoy it — especially your little guy!! <3
I’ve never heard of ginger paste, will need to find asap! I cook with ginger all the time but for some reason the process of peeling and mincing it turns me off so much. Great recipe!
Yum! x
Izzy |http://www.pinchofdelight.com
Okay, I love your enthusiasm for chicken thighs here heehhe. I guess I had one bad experience with chicken thigh meat not being as easy to cook with and gave up. Perhaps I should try again!
I love your easy bake chicken and cook it all of the time. It is a no-brainer this one will no doubt be added to the rotation.
I am going to make this come the weekned.
I make chicken thighs with dried shitake mushrooms that I pulverize int he food processor, I sprinkle the power over the thighs, add a ton of fresh mushrooms, about a cup of hicken stock or milk (I use a can of mushroom soup when at my parents vs. the stock as they love it tht way. Cover and bake. Yummmy
EASY BAKED MISO CHICKEN THIGHS looks delicious! I think I can try this at home this weekend. My kids will love this for sure. Thanks for this!
This recipe looks great. I will absolutely try. I hope I can make you so beautiful.
Thanks for the awesome recipe! We really enjoyed it and even our two-year-old daughter ate her dinner, GASP!!!
This looks amazing! Can’t wait to try this! Thanks for sharing!
That looks delicious
On my list for the next recipe I will try.