Miso Glazed Chicken

Easy 30 minute dinner, juicy chicken thighs beautifully coated with a miso glaze

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 20

Servings 2

Cost $5

Make the marinade：
Thoroughly mix the sugar, mirin, water, and miso paste in a bowl or container until smooth.
Marinate the chicken：
Place the boneless chicken thighs in a bowl, pour in about half of the marinade, and toss well to coat. Let sit for at least 10 minutes or overnight in the fridge for best flavor.
Heat the pan：
Add a little oil to a pan and warm it over medium heat until shimmering.
Sear skin side down：
Place the chicken thighs skin side down in the pan and sear for about 5 minutes without moving them, so the surface gets nicely browned.
Flip and sear the other side：
Flip the thighs and sear the second side for another 5 minutes. Cook longer if the center of the chicken is still pink or not thoroughly cooked.
Add the remaining marinade：
Pour the remaining marinade into the pan and bring it to a gentle bubble. Reduce the heat to medium low.
Simmer and coat：
Let the sauce bubble and thicken, moving the chicken around occasionally so each piece soaks up the glaze. If the sauce gets too thick, add a splash of water to loosen it.
Finish and rest：
When the sauce is glossy and clinging to the meat, let the chicken rest for a minute so the flavors settle.
Serve：
Slice chicken and serve over hot rice. Enjoy!