Sticky Miso Chicken Thighs with Scallion Rice

Juicy oven-baked miso chicken thighs glazed in a sweet, sticky miso sauce and served with fragrant scallion rice. This easy miso chicken recipe is full of flavor, perfect for weeknight dinners or meal prep, and guaranteed to impress.

⭐️ Why You'll Love This Sticky Miso Chicken Recipe

If you're looking for a delicious oven-baked chicken thigh recipe that’s not boring, you’ve found it. The miso glaze is sweet, salty, umami-rich, and caramelizes beautifully in the oven. Pair it with fluffy scallion rice and you’ve got a restaurant-style meal at home.

This is the perfect recipe if you're searching for:

• Easy miso chicken thighs in the oven

• Sticky miso glaze for chicken

• How to cook bone-in chicken thighs with miso

• What to serve with miso chicken

Instructions

1. Make the Miso Marinade

In a bowl, whisk together miso paste, honey, soy sauce, vinegar, garlic, ginger, sesame oil, and water until smooth.

2. Marinate the Chicken

Coat the chicken thighs in the marinade. Let sit for 30 minutes (or up to overnight in the fridge).

3. Bake

Preheat your oven to 400°F. Arrange the chicken in a foil-lined baking dish and bake for 35–45 minutes, or until internal temp reaches 175–185°F. For caramelization, broil the top for the last 2–3 minutes.

4. Make the Scallion Rice

Cook rice according to package directions. In a pan, sauté the white parts of the scallions in butter, then stir into cooked rice with scallion greens and optional sesame oil.

5. Optional Sticky Miso Glaze (for Serving)

Simmer 1 tbsp miso, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp vinegar, and 1–2 tbsp water in a pan until thick and glossy. Drizzle over cooked chicken.

6. Serve

Plate the scallion rice, top with miso chicken thighs, and drizzle with extra glaze. Garnish with sesame seeds and more scallions.

What to Serve with Sticky Miso Chicken

• Steamed or roasted broccoli

• Cucumber salad or quick pickles

• Coconut rice or stir-fried veggies

• Sriracha mayo or chili crunch drizzle

Tips for the Best Miso Chicken

• Use bone-in thighs for max juiciness and flavor

• Broil to finish for that signature sticky top

• Double the glaze if you want extra sauce for rice

• White miso paste is ideal — it's mild and slightly sweet

FAQs

Can I use boneless chicken thighs or breasts?
Yes! Boneless thighs cook faster (25–30 min). Breasts work too, but adjust for doneness (165°F).

Where do I find miso paste?
Check the refrigerated section near tofu or international foods at most grocery stores. I use white miso for this recipe from Trader Joe’s.

Can I make this ahead of time?
Absolutely. This is a great meal prep option! Store in airtight containers for up to 4 days.

Print

Sticky Miso Chicken Thighs with Scallion Rice

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

45 Min

Marinate Time

30 Min

Total time

1 H & 25 M

Cook modePrevent screen from turning off

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp white miso paste
• 2 tbsp honey (or brown sugar)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp neutral oil
• 1–2 tbsp water (to thin)

For the Sticky Glaze (optional but HIGHLY recommended for plating):

• 1 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1–2 tbsp water
• 1 tsp sesame oil (optional)

For the Scallion Rice:

• 1 cup jasmine rice
• 1 ¾ cups water or broth
• 1 tbsp butter or oil
• 3–4 scallions, sliced (white and green parts separated)
• Pinch of salt
• Optional: 1 tsp sesame oil for flavor

Instructions

1. In a bowl, whisk together miso, honey, soy sauce, vinegar, garlic, ginger, sesame oil, and water.
2. Coat chicken thighs in marinade and let sit for 30 minutes (or overnight in the fridge).
3. Preheat oven to 400°F. Line a baking dish with foil. Place chicken skin side up and bake 35–45 minutes, until internal temp reaches 175–185°F. Broil the last 2–3 minutes for a caramelized top.
4. Rinse rice until water runs clear. Combine with water/broth, a pinch of salt, and butter or oil in a pot. Bring to a boil, then cover and reduce to low for 15 minutes. Let rest off heat (still covered) for 5 more minutes.
5. While rice rests, sauté the white parts of the scallions in a tiny splash of oil or butter (1–2 minutes over medium heat) until fragrant. Fold them into the rice along with the green parts and a drizzle of sesame oil (if using).
6. Taste and adjust salt. Serve warm with the sticky miso chicken on top or alongside.
7. In a small saucepan, combine glaze ingredients. Simmer over low heat for 2–3 minutes until thick and glossy.
8. Plate rice, top with chicken, and drizzle glaze over the top. Garnish with sesame seeds and extra scallions.

Notes

Pro Tips

• Double the glaze if you want it extra saucy for rice bowls.
• Boneless chicken works too — reduce bake time to ~25–30 minutes.
• Add chili oil or sriracha for a spicy twist.

Best Served With:

• Roasted or steamed broccoli
• Quick cucumber salad
• Chili crisp on the side
• Lime wedges or pickled red onions

Nutrition Facts

Calories

815

Fat

47 g

Sat. Fat

12 g

Carbs

55 g

Fiber

2 g

Net carbs

54 g

Sugar

14 g

Protein

41 g

Sodium

1188 mg

Cholesterol

220 mg

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This Sticky Miso Chicken Thighs recipe is bold, flavorful, and beautifully balanced. Whether you’re cooking for family, date night, or your next food video, this dish is a guaranteed crowd-pleaser.