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Spicy Roasted Chicken Thighs with Miso and Ginger

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#1 Jill-O

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Posted 10 April 2014 - 11:52 AM

This was a really easy (and fast, it took less about 15-20 minutes in the oven - you can even marinate it overnight if you want) and tasty recipe made with stuff we tend to have on hand. Just thought I'd share:


(this is where it came from:)



Spicy Roasted Chicken Thighs with Miso and Ginger
serves 4 to 6

2 pounds boneless skinless chicken thighs
3 tablespoons miso paste
One 2-inch piece fresh ginger, peeled and chopped
4 to 6 garlic cloves
1 lemon, zested 
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce OR red chili paste

Take the chicken thighs out of their packaging and pat dry.

In a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste. Dump this over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight — or bake immediately.

To bake, heat the oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes.

Serve while still piping hot.

Never give up! Never surrender!

#2 jennifer

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Posted 24 April 2014 - 03:30 PM

This was a great little weeknight throw together with all pantry items except the chicken. Thanks for posting it Jill!  Used bone-in skin-on thighs and it still worked great.