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Miso-Garlic-Soy Glazed Chicken Thighs

Miso paste, fresh garlic, soy sauce, Sriracha and lemon combine to make a delicious marinade for boneless chicken thighs.
Prep Time1 d 5 mins
Cook Time10 mins
Course: dinner, lunch, Main Course
Keyword: chicken thighs, garlic, miso paste, soy sauce, sriracha
Servings: 4
Author: Nicole Coudal


  • 4-6 Boneless, skinless chicken thighs
  • 1 Tb. Vegetable oil
  • 2 Scallions, thinly sliced (for serving)
  • 2 Tb. Chili Garlic Sauce (optional - for serving)


  • 2 Tb. White miso paste
  • 2 Tb. Low-sodium soy sauce
  • 1 Tb. Fresh lemon juice
  • 2-3 large Garlic cloves, mashed & minced (a garlic press works great for this)
  • 1/4 tsp. Freshly ground black pepper
  • 1/2 tsp. Sriracha sauce
  • 1 tsp. Water (to thin out marinade)


  • Add marinade ingredients to a medium casserole dish and whisk to combine. Add chicken pieces and turn frequently to coat evenly. Cover with plastic wrap and refrigerate at least 24 hours (if you can wait 36 hours, even better).
  • Heat a non-stick skillet over medium/high and add 1 Tb. vegetable oil. Add chicken and cook first side about 5 minutes. Flip and cook 8-10 more minutes (you may notice some browning or 'burning' from the marinade, but that's ok), and you can also cover the pan lightly to keep the chicken moist. Reduce heat to medium/low if it seems to be cooking too quickly. Check for doneness by cutting into a piece -- if juices run clear, they're done.
  • Slice the chicken and serve with rice and scallions, with chili-garlic sauce on the side (if using).