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Roasted Miso Chicken Thighs - Easy Weeknight Dinner!
Michelle Carter

Roasted Miso Chicken Thighs - Easy Weeknight Dinner!

Caramelized, high-protein chicken thighs glazed with white miso and a keto-friendly twist. A quick, halal-compliant, Japanese-inspired dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken thighs (4–6 pieces)
  • White miso paste (1½ cups)
  • Brown sugar (2 tablespoons, optional: substitute with monk fruit or erythritol)
  • Low-sodium soy sauce (1 teaspoon)
  • Rice vinegar (1 teaspoon)
  • Minced fresh ginger (1 teaspoon)
  • Minced garlic (1 teaspoon)
  • Cornstarch (1 teaspoon, optional for glazing)
  • Olive oil (1 tablespoon)
  • Black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Rub chicken thighs with olive oil and season with black pepper
  3. In a bowl, mix miso paste, brown sugar, soy sauce, rice vinegar, ginger, and garlic until smooth
  4. Brush half the glaze onto chicken thighs
  5. Place on a wire rack over a baking sheet; roast for 20–25 minutes
  6. Brush remaining glaze onto thighs; roast 5 more minutes until caramelized
  7. For air fryer: Cook 375°F for 15 minutes total, brushing halfway

Notes

Use low-sodium soy sauce to reduce sodium content
For extra browning, add sesame seeds to the glaze
Leftovers freeze well for up to 2 weeks
Air fryer method reduces fat and cook time significantly