Miso Butter Chicken Thighs

 

Ingredients

• 6 chicken thighs bone-in, skin-on or boneless
• 3 teaspoons white miso paste
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon apple cider vinegar
• ½ lemon zest and juice
• ½ orange zest and juice
• ¼ teaspoon salt
• 3 tablespoons unsalted butter softened (set aside)
• 1 tablespoon honey set aside

Instructions

 

• In a large bowl, combine the miso paste, soy sauce, sesame oil, apple cider vinegar, lemon and orange zest and juice, and salt.
• Add the chicken thighs and toss to coat thoroughly. Cover and let marinate for 15–30 minutes at room temperature.
• Heat a large skillet over medium-high heat
• Add the marinated chicken skin-side down (if using skin-on) and sear for 4–5 minutes, until golden and crispy. Flip and sear the other side for another 4–5 minutes.
• Lower the heat to medium-low, cover the skillet, and cook for 8–10 minutes, or until the chicken is nearly cooked through and juices run clear. Uncover the skillet and add the butter, letting it melt and begin to coat the chicken.
• Spoon the buttery juices over the chicken as it cooks for another minute.
• Drizzle the honey into the skillet. Let it bubble and caramelize for 1–2 minutes, creating a rich, glossy glaze. Spoon the sticky glaze over the chicken as it finishes cooking.
• Transfer to a serving plate and pour any remaining pan sauce over the top. Serve hot with rice, noodles, or roasted vegetables.

Notes

• Swap in Red Miso: Red miso works well, too—just tone down the soy sauce since it’s saltier and more intense than white miso.
• Try Chicken Breast: If using breasts instead of thighs, reduce the cook time slightly and keep the heat moderate to avoid drying them out.
• Marinate for Best Flavor: Even 15 minutes of marinating gives the miso and citrus time to start working into the chicken, but you can go up to 30 if you have a bit more time.
• Control the Heat: After searing, drop the heat so the chicken finishes cooking gently without burning the sauce.
• Use Room-Temp Butter: Softened butter blends into the sauce more easily than cold butter straight from the fridge.
• Baste for Flavor: While the butter melts, spoon it over the chicken to keep it moist and infuse flavor into every bite.
• Let the Honey Bubble: Give the honey a minute or two to caramelize so the glaze thickens and sticks to the chicken instead of running off.
• Check Doneness with a Thermometer: The chicken should hit 165°F in the thickest part to make sure it’s fully cooked through and safe to eat—don’t guess!