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

Scale

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)

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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