Miso-Roasted Chicken

Roasting enhances the aroma of the chicken that's been marinated in a miso for 8-10 hours. It smells and tastes divine!

Miso-Roasted Chicken
Photographed by Masaya Suzuki


Recipe by
Ayao Okumura

Easy

Chicken

Healthy

130kcal

30minutes


Excludes time needed to marinate the chicken.

Ingredients (Serves 4)

  • 1 chicken thigh (250 g)
    Note

    *Or chicken breast.

  • [A]

    • 120 g white miso (mildly salty)
    • 4 tbsp mirin
    • Black pepper, to taste
  • Cucumber, as desired

Directions

1

Combine the white miso and mirin.

2

Place the miso marinade and chicken in a food storage bag, sprinkle with black pepper, and seal. Squeeze the bag to thoroughly rub the marinade into the chicken and refrigerate overnight for 8-10 hours.

Advice

You might also like to try adding grated yuzu or any other citrus peel to the marinade. It gives it a nice accent.

3

Remove the chicken and wipe off the marinade. Preheat the oven to 250 degrees Celsius. Place the chicken on a baking tray, skin-side up, and roast for 15-18 minutes until golden brown.

4

Cool the chicken and then cut it into 1 cm thick slices. Plate and garnish with peeled and decoratively cut cucumber.

Tips

[To store]
Will keep in the fridge for up to 2 days if left in the marinade and sealed in a food storage bag. The roasted chicken will keep in the fridge for approx. 3 days if stored in an airtight container.