This Miso Maple Chicken is a dish with truly special flavor!
Usually, here on Between Carpools, we try to stick to the basic ingredients. We don’t like to send you on a hunt for ingredients and we love when you can make a recipe using ingredients that you already have on hand!
So, even though I personally use miso paste often, I recognize that you might not. But, since this is now the second recipe over the past few months that I’ve shared featuring miso paste (for an outstanding sea bass recipe that uses miso paste, see this post), maybe now you do have it on hand! And if you don’t, now you have two recipes to use it for! (No worries, it keeps for a good long, long time because it has a high salt content.) Need a third recipe to make it worth buying an ingredient? This famous onion and flanken soup also calls for it.
What do these recipes all have in common? They have a lot of flavor without much work.
- 4 chicken thighs (with or without bones, with or without skin)
- Salt, for sprinkling
- 3 Tbsp miso paste
- 3 Tbsp rice vinegar
- 3 Tbsp maple syrup
- 2 Tbsp olive oil
- 4 garlic cloves, crushed
- 1 large or 2 small shallots, thinly sliced or diced
- Preheat oven to 400⁰F. Sprinkle chicken with salt.
- Combine all remaining ingredients in a bowl and toss with chicken, making sure chicken is well-coated. Spread chicken on a parchment-lined baking sheet or in the baking pan, loading the shallots on the top.
- Baking time then depends on what you’re using. Chicken thighs without skin or bones would be 20-25 minutes. Chicken capons (no bones, yes skin) are ready in 25-28 minutes. Bone-in chicken thighs would be a little longer than that, 35-40 minutes.
You can easily double or triple the recipe as needed if making more chicken. This one smells so good while it’s cooking, you just know it’s going to taste delicious too!
Where in Lakewood can I buy Miso paste? Can’t find in Gourmet Glatt or Target… this recipe looks amazing!
Any Asian market will have miso.
Gourmet Glatt does have. They carry this one: https://www.gourmetglattonline.com/search/miso?catalogProduct=306255
I use both this brand and the one that other kosher supermarkets carry (the Eden one) interchangeably.
I got white miso paste in gourmet glatt from sushi maven, it’s lighter in color than what is pictured, can I use it for this recipe?
Yes, you can use it. It’s just a more mild version/not as strong.
Best time to freeze? Before or after cooking? I am a huge miso fan!
Bake covered or uncovered?
What type of miso do you recommend – light or dark?
I usually have dark on hand, but it doesn’t matter.
can we use chicken breasts and does the time change
Read the post 😉
yes is this covered or uncovered you didnt answer
No, Generally, if a recipe doesn’t instruct to cover you don’t cover.