Miso Chicken | Japanese Roast Chicken

Thanksgiving is coming up, and I thought I’d go make an easy simple chicken recipe for those who don’t want to make a giant turkey. This dish is very simple; all you need are a couple ingredients and some good quality miso paste. You can find the video after the break.


This is a simple recipe for the Thanksgiving. It’s aimed for people who don’t want to cook a giant turkey but still want something roasted to celebrate the holidays. Like I said this recipe is very easy. Just mix up some butter, sugar, honey, vinegar, miso, and slather it onto the chicken. Pop it into the oven and roast for 30-45 minutes and you’re done. Perfect for weeknights where you don’t have time to make a big meal but still want something that tastes great.

The miso is the main star of the dish. It gives the chicken such a nice nutty flavour giving the chicken a deeper complex taste. But before you go buy miso paste, you should know more about it to get the best one for your dish. First of all, miso is made with fermented soy beans, salt, rice, and a type of fungus called Koji. The different combination of these ingredients, and sometimes the inclusion of barley, creates different types of the paste. Second, there is actually three kinds of miso paste that you can buy, and they are identified by their colours. You can choose from white, yellow and red.

The white miso paste gives the mildest flavour. It is made of fermented soy beats, salt, koji, and lots of rice. Yellow has more depth in flavour which is provided with he inclusion of barely in the fermentation. Finally, red miso is the strongest in taste. It is made with barely and has a higher concentration of soybeans. The deep red colour comes from a longer fermentation period.

All three of these miso paste will be fine for the roast chicken; it all really depends on how much flavour you want. For the one I made in the video, I used a nice dark red miso to give it a nice nutty flavour. I also didn’t use any salt because the paste is naturally very salty and doesn’t need that much seasoning.

So, that’s pretty much it, I hope you give this a try. Please leave a comment here or in the video if you have anything to say or if you have any suggestions. I’d love to hear from you!

Oh! One final note, if you’re looking for something to go with the chicken you can check out MyKingCooking’s page where they discuss indepth on how to make gravy without every messing up!



Serves 2-4

2 chicken breasts
2 chicken things + drumsticks
1 tbsp butter
1/2 tbsp brown sugar
1/2 tbsp honey
1/4 cup red miso paste
black pepper
1/2 tbsp rice vinegar

Cream the butter with the sugar. Make sure it’s all dissolved before adding the honey. Stir in the red miso paste along with some black pepper. Finally pour in the vinegar and stir to combine. The butter will probably curdle a little bit, but don’t worry about it. It’ll taste amazing after it’s cooked.

Now to the meat. Make sure it’s nice a dry before adding the paste on. A patting with some kitchen paper towels will do the trick. After, massage the paste onto every nook and cranny of the chicken and place it onto a lined baking tray. You can use either tin foil or parchment paper.

Bake at 350F. The things/drumsticks will cook faster so I took them out around the 30-minute mark and left the breast in for another 15 minutes before taking them out. You want an internal temp of 165F.

Garnish with some sesame seeds or green onions.

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