Name: Miso-Marinated Chicken
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Chicken Thighs 1 piece (320g); [A] Miso 1.5 tbsp; [A] Sugar 2 tsp; [A] Mirin (Sweet Rice Wine) 1 tbsp; [A] Cooking Sake (Rice Wine) 1/2 tbsp; [A] Soy Sauce 1 tsp; [A] Garlic 1 clove (8g)

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Original: English

Miso-Marinated Chicken

by 食事処さくらの料理教室

Updating a 5-million-view popular recipe。 This "Miso-Marinated Chicken" is now easier, healthier, and more delicious. No marinating needed – just bake it in the toaster for a juicy finish. Enjoy it with pickled sweet radishes.

Ingredients

Scale:

Main Ingredients (2 servings)

Chicken Thighs 1 piece (320g)

Seasonings

📖Cooking Basics

miso（ramen）

dry（tantanmen）

Steps

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
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
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
Briefly mix the seasonings in the bowl.
🕒 01:48
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
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
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
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
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
Cut the chicken thighs into 4 equal pieces. [Key Tip!] Cutting them into roughly equal sizes ensures even cooking.
🕒 04:43
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
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
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
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
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
If necessary, reheat the finished Miso-Marinated Chicken in the microwave and serve on a plate.
🕒 07:23