Japanese · easy
Miso Ginger Chicken Thighs
Umami-packed miso and ginger-glazed chicken, caramelized under the broiler.
- 30 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Thighs, Boneless2 lbs
- White Miso Paste3 tbsp
- Fresh Ginger1 tbsp grated
- Rice Vinegar1 tbsp
- Honey1 tbsp
- Sesame Oil1 tsp
- Garlic2 cloves
- Green Onions3 stalks
- Jasmine Rice2 cups dry
Method
- 01
Whisk miso, ginger, rice vinegar, honey, sesame oil, and garlic into a paste.
- 02
Coat chicken thighs and marinate at least 10 minutes (or up to overnight).
- 03
Cook rice according to package.
- 04
Bake chicken at 400F for 15 minutes. Switch to broil for 3-5 minutes until glaze caramelizes.
- 05
Slice and serve over rice with green onions.
- 360
- Calories
- 32g
- Protein
- 10g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
