Steps

1. Bring the chicken thighs to room temperature. [Key Tip!] Cooking directly from the refrigerator can lead to undercooking or overcooking. Bringing it to room temperature shortens the cooking time and prevents undercooking.
   🕒 00:28
2. In a large bowl, combine 1.5 tbsp miso, 2 tsp sugar, 1 tbsp mirin (sweet rice wine), 1/2 tbsp cooking sake (rice wine), and 1 tsp soy sauce.
   🕒 00:58
3. Remove the germ from 1 clove of garlic (approx. 8g), mince it, and add it to the bowl. [Key Tip!] Removing the garlic germ prevents bitterness. Using plenty of garlic makes it delicious even with less salt.
   🕒 01:13
4. Briefly mix the seasonings in the bowl.
   🕒 01:48
5. Prepare two layers of aluminum foil, fold the edges to create a tray shape that prevents meat juices from leaking. [Key Tip!] Doubling the aluminum foil and folding the edges prevents meat juices from leaking. Making it slightly larger will make it easier to place the chicken.
   🕒 02:23
6. Carefully remove the skin from the chicken thighs by hand. [Key Tip!] Removing the skin halves the fat content, making it healthier. It also prevents any lingering gamey smell during toasting and improves texture.
   🕒 02:57
7. Trim off the yellow fat from the chicken thighs with a knife. [Key Tip!] Yellow fat is a cause of gamey smell, so it should be removed.
   🕒 03:58
8. Thoroughly pat the surface of the chicken thighs dry with paper towels. [Key Tip!] Wiping off excess moisture helps the seasonings penetrate better and also removes gamey smells.
   🕒 04:09
9. Use the tip of a knife to cut through the white tendons on the chicken thighs. [Key Tip!] Cutting the tendons results in a tender texture and allows the flavors to penetrate more evenly.
   🕒 04:19
10. Cut the chicken thighs into 4 equal pieces. [Key Tip!] Cutting them into roughly equal sizes ensures even cooking.
    🕒 04:43
11. Place the cut chicken thighs into the bowl with the seasonings and mix thoroughly until no moisture remains. [Key Tip!] No marinating is needed; the flavor soaks in just by mixing. This process also creates flavorful juices, making the chicken juicy.
    🕒 05:02
12. Arrange the mixed chicken thighs in the aluminum foil tray with slight gaps between them. Place any remaining seasoning on top of the chicken. [Key Tip!] If the chicken pieces are touching, they won't cook evenly, so arrange them with gaps.
    🕒 05:40
13. Toast the chicken thighs in a 500W toaster for 12-13 minutes. [Key Tip!] Toasting in a toaster makes it less likely to burn and results in a delicious, fail-proof dish.
    🕒 06:06
14. Once baked, cover the chicken with aluminum foil and let it rest in the residual heat of the toaster for about 4 minutes. [Key Tip!] Resting in residual heat ensures the internal temperature of the chicken is uniform, preventing undercooking and allowing the juices to settle for a juicy finish.
    🕒 06:28
15. Turn the toaster to its highest setting and toast for another 2-3 minutes until the surface of the chicken thighs is nicely browned. [Key Tip!] Toasting at high heat at the end makes the surface fragrant and even more delicious.
    🕒 06:55
16. If necessary, reheat the finished Miso-Marinated Chicken in the microwave and serve on a plate.
    🕒 07:23