Last year Ryan and I started to get really into chicken thighs. That’s probably a super weird thing to say, but let’s just roll with it, okay? They’re inexpensive (usually $4 or less for a pound of organic chicken thighs!) and way more moist and flavorful than chicken breasts. I’m not going to lie, it was the price that initially sold us on chicken thighs but the flavor continues to make us buy them on repeat.
Truth be told, I cannot remember the last time I made my beloved easy baked chicken with chicken breasts. It’s 10,000 times tastier with chicken thighs and that’s saying something because I absolutely love that marinade on white meat chicken. (Another tip: Use the easy baked chicken marinade on chicken thighs but throw them on the grill during the summer months. It’s a go-to recipe in our house when it’s warm enough to grill outside!)
We’ve been into chicken thighs for months and months and love them in the crock pot, on the grill, in soups and baked in the oven. You name a preparation method for chicken thighs and I probably love it! Today I wanted to share a recipe with you guys for easy baked miso chicken thighs, but the recipe is more of a marinade, so feel free to get crazy and bypass the baking in favor of grilling if it’s warm where you are right now.
And for all of you meal preppers out there, this recipe is a great one to make on a Sunday so you have a tasty source of protein on hand that you can grab to incorporate into lunches and dinners all week long. I love using these easy baked miso chicken thighs in everything from wraps to Asian salads and stir-fries.
Easy Baked Miso Chicken Thighs
Serves four (two chicken thighs each)
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons sesame oil
- 2 tablespoons red miso paste
- 5 garlic cloves, minced
- 1 1/2 tablespoons coconut aminos (or soy sauce)
- 1 1-inch piece ginger, peeled and minced (or 2 teaspoons ginger paste)
- Combine all ingredients except for chicken thighs in a large zip-top plastic bag. Squeeze ingredients around in the bottom of the bag until they are fully combined. Place chicken thighs into the bag and toss several times to coat in the marinade. Seal the bag and place in the refrigerator for at least 2 hours (or longer).
- Preheat oven to 425 degrees. Spray a baking dish with cooking spray and pour chicken thighs and marinade into the dish. Bake for approximately 20-25 minutes, until chicken is cooked through.
- Allow chicken to rest for 5-10 minutes, serve and enjoy.
Per serving (2 boneless skinless chicken thighs): Calories: 312 / Fat: 11g / Sodium: 607mg / Carbs: 3g / Sugar: 3g / Protein: 49g
Ginger paste may be used in place of fresh ginger. I typically opt for the paste as a quick shortcut and do not feel like it compromises the flavor of the baked chicken thighs. However, I would not recommend substituting ground ginger in place of the fresh ginger.
If you cannot find red miso paste, white miso paste may be used in its place but may yield a more mild flavor. (The marinade will also be lower in sodium.)