Looking for an easy meal that’s perfect for busy weeknights? These Sheet Pan Miso Chicken Thighs are just the answer! Juicy chicken thighs are marinated in a flavorful miso marinade and baked to golden brown perfection in the oven.
If you’re looking for an easy and satisfying weeknight dinner with an irresistible umami kick, these sheet pan miso chicken thighs are just the thing! With minimal prep and easy cleanup, this meal is ideal for busy nights when you want something delicious without a lot of hassle.
Miso is truly a game-changer in my kitchen. This fermented soy paste has a deep, savory quality (also known as umami) that elevates everything from soups to vegetables to sauces and marinades. I love using miso in recipes like my Miso Maple Glazed Salmon, Miso Roasted Carrots, and Miso Roasted Brussels Sprouts.
For these sheet pan chicken thighs, I'm keeping it simple with a quick marinade that combines miso with a few pantry staples. The combination of savory miso, sweet honey, ginger, and garlic transforms everyday chicken thighs into an easy, sheet pan meal that’s both nourishing and full of flavor.
These sheet pan miso chicken thighs are an easy weeknight meal you’ll make again and again. Pair them with steamed rice and a simple vegetable side, and you’ve got a delicious, balanced meal that's ready in no time!
Looking for more chicken thigh recipes? Check out my round-up of 35 Easy Stovetop Chicken Thigh Recipes.
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Why You’ll Love This Dish
- Incredible Flavor: The miso marinade packs every bite with savory umami.
- Quick and Easy: Perfect for busy weeknights—made on one sheet pan. Roast a tray of veggies with the chicken and you have a complete meal!
- Family-Friendly: This miso-marinated chicken is a family favorite.
- Versatile: Swap chicken thighs for breasts, drumsticks, or even whole chicken pieces.
- Gut-Friendly: Miso is a fermented soy product, packed with probiotics for digestive health.
Doctor’s Tips
- The secret ingredient that I use to infuse my chicken with flavor is miso paste. Miso paste is a Japanese fermented soybean paste that adds rich, savory flavor (umami) to dishes.
- There are several different types of miso including white, yellow, and red. In general, the darker the color, the more intense the flavor.
- Miso isn’t just delicious, it’s also packed with probiotics that support gut health. Probiotics are the healthy bacteria that may help keep your gut microbiome in balance.
Ingredients
Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.
- Miso Paste: I use white miso, which has a mild flavor. For a stronger flavor, you can use red miso paste.
- Soy Sauce: Use low-sodium soy sauce or tamari (which is gluten free) to keep the sodium content in check.
- Honey: The sweetness balances out the savory miso; you can substitute maple syrup.
- Rice Vinegar: Adds tanginess to balance the other flavors; apple cider vinegar works as a substitute.
- Chicken Thighs: Boneless, skinless chicken thighs are juicy and quick to cook, but you can use bone-in, skin-on chicken thighs if you like crispy skin. You can also use chicken legs or breast.
- Ginger and garlic: I use fresh ginger (not pictured) and garlic to add lots of flavor to the marinade; you can substitute dried.
Equipment
Best Sheet Pans
These are my favorite sheet pans! They come in a set of two and are ideal for everything from baking cookies to sheet pan dinners with consistent results.
How To Make Sheet Pan Miso Chicken Thighs Step-By-Step
See recipe card at the end of the post for full recipe details.
- Step 1- In a large mixing bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, garlic, ginger, and oil until smooth.
- Step 2- Add the boneless, skinless chicken thighs to the bowl and turn them to coat evenly in the miso marinade.
- Step 3- Line a sheet pan with parchment paper or aluminum foil. Place the chicken thighs in a single layer on the pan, pouring any extra marinade over them.
- Step 4- Bake at 400°F for 25-35 minutes until the internal temperature of the meat reaches 165°F as checked with an instant-read thermometer. For the last 2-3 minutes, turn the broiler on. Broil until the tops are lightly charred. Keep a close eye on it to avoid burning.
Garnish chicken with sesame seeds and green onions, if desired. Serve with steamed rice or cauliflower rice and vegetables.
Chef’s Tips
- To add color, broil the chicken for just a couple of minutes at the end of cooking. The high heat caramelizes the sugars in the marinade and gives it a beautiful golden brown color. But stay close by—it can burn quickly.
- Be sure to line your sheet pan with parchment paper or aluminum foil. This will make clean up easier since miso marinade has a natural tendency to char.
- The most accurate way to make sure the chicken is cooked is to use a meat thermometer and check to make sure the internal temperature is 165°F.
- I like to roast a tray of vegetables in the oven along with the chicken. Carrots, broccoli, cauliflower, Brussels sprouts, bell peppers or green beans are all good choices. You can even make extra miso marinade to toss with the veggies before roasting.
Have you ever wondered how long chicken can sit out before you need to toss it? Read my post all about how to properly handle and store chicken to help ensure that it's always safe to eat!
How To Serve This Dish
These savory miso chicken thighs are deliciously versatile and can be served in a variety of ways to create a well-rounded meal. Here are some easy, tasty ideas to pair them with:
- Classic Combo: Serve the miso chicken thighs over a bowl of steamed rice (or cauliflower rice) with a side of stir-fried or roasted vegetables like broccoli, bok choy, or green beans.
- Noodle Bowl: For an Asian-inspired noodle bowl, place the chicken over soba or rice noodles. Top with sesame seeds, chopped green onions, and a squeeze of lime.
- Salad Topping: Slice the chicken and use it to top a fresh salad. Try a mix of greens, shredded carrots, cucumber, and bell peppers with a sesame ginger dressing.
- In Lettuce Wraps: For a low-carb option, shred or slice the chicken and wrap it in lettuce leaves. Add sliced cucumbers, shredded carrots, and a sprinkle of sesame seeds.
Recipe FAQs
Yes, you can use chicken breasts but I prefer thighs because they are juicier. Chicken breasts may need slightly less cooking time.
Yes, you can! Arrange the chicken in a single layer in the air fryer basket and cook at 375°F for about 18-20 minutes.
You can add miso to a variety of recipes to add a pop of flavor! Add it to miso soup, salad dressings, roasted vegetables or mashed potatoes. Try my Miso Roasted Rainbow Carrots, Miso Maple Glazed Salmon or Miso Roasted Brussels Sprouts.
I usually use white miso paste, which has a mild flavor profile, but you can experiment with red miso for a bolder flavor.
You can store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
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Recipe
Miso Chicken Thighs
Equipment
Ingredients
- 3 tablespoons miso paste white or red
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 cloves garlic, grated or minced
- 2 teaspoons grated or minced ginger
- 1 tablespoon neutral-flavored oil, like avocado or canola oil
- 2.5 lbs boneless, skinless chicken thighs (8 medium or 6 large thighs)
Optional garnishes:
- sesame seeds, scallions
Instructions
- Preheat oven to 400°F.
- Whisk the miso paste, honey, soy sauce, vinegar, garlic, ginger, and oil together in a large bowl. Add the chicken and turn to coat all the pieces.
- Line a sheet pan with parchment paper or aluminum foil. Arrange the chicken thighs on the pan in a single layer. Spoon any extra marinade on top.
- Bake the chicken in the oven for 25-35 minutes until golden brown and the internal temperature of the meat is 165°F. During the last 2-3 minutes, turn the broiler on and place the chicken underneath. Broil until the top of the chicken is browned and lightly charred in places. Keep a close eye on it as the chicken can burn easily.
- Plate the chicken and spoon the juices from the pan on top. Garnish with sesame seeds and scallions, if desired.
Notes
- Be sure to line your sheet pan with parchment paper or aluminum foil. The miso marinade has a natural tendency to char, so lining your sheet pan with parchment paper or foil makes cleanup easy.
- To add color, broil the chicken for just a couple of minutes at the end of cooking. The high heat caramelizes the sugars in the marinade and gives it a beautiful golden brown color. But stay close by—it can burn quickly.
- The most accurate way to make sure the chicken is cooked is to use a meat thermometer and check to make sure the internal temperature is 165°F.
- I like to roast a tray of vegetables in the oven along with the chicken. Carrots, broccoli, cauliflower, Brussels sprouts, bell peppers or green beans ar all good choices. You can even make extra miso marinade to toss with the veggies before roasting.
Nutrition
About the author
Dr. Sonali Ruder
Meet Dr. Sonali Ruder aka The Foodie Physician- ER doctor, chef, culinary creator & mom.
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