This recipe is all about flavor and ease. The miso brings rich, savory depth while lemon juice cuts through with freshness and brightness. Chicken thighs stay moist and tender, and they’re incredibly forgiving, even if slightly overcooked. With minimal prep and a short ingredient list, this dish delivers big flavor with little fuss. It’s perfect for roasting, grilling, or pan-searing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs
White miso paste
Lemon juice
Lemon zest
Garlic, minced
Honey or maple syrup
Soy sauce
Olive oil or sesame oil
Black pepper
Optional: sliced scallions or sesame seeds for garnish
Directions
In a bowl, whisk together white miso paste, lemon juice, lemon zest, garlic, honey, soy sauce, olive oil, and black pepper to create the marinade.
Add chicken thighs to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat your oven to 400°F (200°C), or heat a skillet over medium heat if pan-searing.
If baking, place the chicken thighs on a lined baking sheet or in an oven-safe dish. Roast for 25–30 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C).
If pan-searing, cook the thighs for 5–6 minutes per side until caramelized and cooked through.
Let the chicken rest for a few minutes before serving. Garnish with scallions or sesame seeds if desired.
Servings and timing
This recipe makes 4 servings and takes about 40 minutes total, including prep and cooking time (not including marination).
Variations
Grilled Version: Grill the marinated chicken thighs for a slightly smoky flavor and charred finish.
Add Vegetables: Roast with sliced zucchini, bell peppers, or baby potatoes for a complete one-pan meal.
Spicy Twist: Add chili flakes or a touch of sriracha to the marinade for a bit of heat.
Miso Options: Use red miso for a bolder, saltier flavor or yellow miso for something milder.
Sweeten It Up: Use a touch more honey if you prefer a sweeter, more glazed flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until warmed through. Avoid microwaving at high power to maintain the texture of the glaze. You can also freeze the cooked chicken for up to 2 months and thaw in the fridge before reheating.
FAQs
What is miso paste and where can I find it?
Miso paste is a fermented soybean paste commonly used in Japanese cooking. You can find it in the refrigerated section of most grocery stores or Asian markets.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out more easily. Be sure not to overcook them, and consider pounding them for even cooking.
Is this dish very salty?
Miso and soy sauce both have sodium, but the lemon and honey balance it out. Use low-sodium soy sauce if you’re concerned about saltiness.
Do I need to marinate the chicken?
Marinating enhances the flavor, but if you’re short on time, even 15–30 minutes will add a noticeable boost.
Can I make this dish ahead of time?
Yes, you can marinate the chicken the night before and cook it just before serving. It also reheats well for meal prep.
What sides go well with lemon miso chicken?
Steamed rice, sautéed greens, roasted vegetables, or a light cucumber salad all pair beautifully.
Can I make this dish gluten-free?
Yes, just be sure to use gluten-free soy sauce or tamari, and check that your miso paste is gluten-free.
What kind of miso should I use?
White miso is preferred for its mild flavor, but yellow or red miso can be used if you like a deeper, more intense umami taste.
Can I cook this in an air fryer?
Yes. Air fry at 375°F (190°C) for about 15–18 minutes, flipping halfway through, until the chicken is golden and cooked through.
How do I know the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should run clear when pierced.
Conclusion
Lemon Miso Chicken Thighs are a simple yet bold-flavored dish that blends umami, brightness, and caramelization into every bite. With minimal prep and adaptable cooking methods, it’s a weeknight-friendly recipe that doesn’t compromise on taste. Whether served with rice, noodles, or roasted veggies, this flavorful chicken is sure to become a staple in your kitchen.
Lemon Miso Chicken Thighs are a flavorful, umami-rich dish that combines tangy lemon with savory white miso for tender, caramelized chicken that’s perfect for weeknight meals or entertaining.
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp white miso paste
2 tbsp lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tbsp honey or maple syrup
1 tbsp soy sauce
1 tbsp olive oil or sesame oil
1/4 tsp black pepper
Optional: sliced scallions or sesame seeds for garnish
Instructions
In a bowl, whisk together miso paste, lemon juice, lemon zest, garlic, honey, soy sauce, oil, and black pepper until smooth.
Add chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
Preheat oven to 400°F (200°C), or heat a skillet over medium heat if pan-searing.
For baking: Place chicken on a lined baking sheet or oven-safe dish and roast for 25–30 minutes, until golden and internal temperature reaches 165°F (74°C).
For pan-searing: Cook chicken thighs for 5–6 minutes per side in a lightly oiled skillet until caramelized and fully cooked.
Let rest for a few minutes before serving. Garnish with scallions or sesame seeds if desired.
Notes
Use low-sodium soy sauce to control saltiness.Substitute red or yellow miso for a different flavor intensity.Grill or air fry the chicken for alternative cooking methods.Add chili flakes or sriracha to the marinade for heat.Pair with rice, noodles, or vegetables for a complete meal.
