Broiled miso chicken thighs are a juicy, sweet-savory Japanese dish with a caramelized glaze that’s ready in about 20 minutes—perfect for a fast, flavorful dinner you’ll want to make again.
On a trip to Kyoto I fell for a miso-glazed chicken that was sweet, savory, and lightly smoky—the kind of flavor that lingers. Back home I experimented until I found a quick method that delivers the same caramelized finish without a long marinade or a grill: lightly pound the thighs, brush on a bold miso glaze, and broil until caramelized.
Broiling at high heat replicates the char you get at izakaya grills while keeping the meat tender and juicy. This technique gives you fast, glossy miso chicken without firing up outdoor equipment.
If you’re looking for a simple Japanese chicken recipe that isn’t the usual teriyaki, this one stands out. The same quick-broil approach works great with other recipes like chicken bulgogi—just finish with a glossy char, serve with rice, and you have an easy weeknight meal that feels special.
Inside This Easy Japanese Miso Chicken
These straightforward ingredients create a classic Japanese-flavored chicken you can make anytime.
- Chicken Thighs: Boneless, skin-on thighs are ideal. Dark meat stays moist and the skin crisps under the broiler.
- Miso: White miso is sweet and mild; red miso will give a deeper, earthier flavor.
- Other Flavorings: Soy sauce, ginger, honey, a touch of rice or white vinegar, and sesame oil round out the glaze. Honey helps the miso caramelize under high heat.
Quick Method for Juicy Broiled Miso Chicken Thighs
1. Pound and coat:
Use a meat mallet to even the thickness of the thighs so they cook uniformly. In a bowl, whisk miso, soy sauce, rice or white vinegar, honey, ginger, and sesame oil. Toss the chicken in the glaze until well coated.
2. Broil:
Place the coated thighs on a greased rack over a sheet pan. Position the oven rack about 5–6 inches from the broiler and set to broil. Broil the chicken 3–5 minutes until the edges begin to char—watch closely, since miso can burn quickly. Flip and broil another 3–4 minutes until cooked through and slightly caramelized.
3. Slice and serve:
Slice the chicken into bite-size strips, garnish with chopped green onion and toasted sesame seeds, and serve over steamed rice. The result is glossy, umami-rich chicken with a touch of char.
More Easy Japanese Dishes to Try
- Yaki Udon (quick stir-fried udon)
- Butadon (Japanese pork belly rice bowl)
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Easy Broiled Miso Chicken Thighs
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Ingredients
- 6 boneless chicken thighs
- 3 tbsp (45 g) miso
- 2 tbsp (30 ml) soy sauce
- 1-1/2 tbsp (22 ml) rice vinegar
- 1 tsp (5 g) ginger paste
- 1-1/2 tbsp (30 g) honey
- 1 tbsp (15 ml) sesame oil
To garnish (optional)
- 2 tbsp (10 g) chopped green onion
- 2 tsp (6 g) toasted sesame seeds
Instructions
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Pound the chicken thighs to even out thickness and tenderize.
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In a large bowl, whisk the miso, soy sauce, rice vinegar, ginger, honey, and sesame oil. Add the chicken and toss to coat.
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Preheat the oven to broil and place the rack 5–6 inches below the heat source. Arrange the chicken on a greased rack over a baking sheet and broil 3–5 minutes until edges begin to char, watching closely to prevent burning.
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Flip the thighs and broil another 3–5 minutes until fully cooked and caramelized.
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Slice into 1/2-inch pieces, garnish with green onion and toasted sesame seeds, and serve over steamed rice.