Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken thighs (boneless skin-on or bone-in skin-on)
- 1/3 cup white miso (shiro miso)
- 3 tbsp granulated sugar
- 3 tbsp mirin
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp sake or water (to loosen; optional)
- 1.5 cups short-grain rice + 1.75 cups water
- 2 cups thinly sliced Persian/English cucumber
- 2 tbsp rice vinegar, 1 tbsp sugar, 1/4 tsp kosher salt
- 2 scallions, thinly sliced; 1 tsp toasted sesame seeds (garnish)
Do This
- 1. Whisk miso, sugar, mirin, oil, and sake/water until smooth; reserve 2 tbsp for glazing.
- 2. Marinate chicken in remaining sauce 45 minutes (up to 24 hours, refrigerated).
- 3. Toss cucumbers with vinegar, sugar, and salt; rest 10–15 minutes.
- 4. Cook rice: rinse 1.5 cups rice, combine with 1.75 cups water, simmer 15 minutes; rest 10.
- 5. Heat oven to 425°F. Line a sheet pan with foil and set a rack on top.
- 6. Wipe excess marinade; place chicken skin-side up. Roast: 18–22 min (boneless) or 30–35 min (bone-in), basting with reserved glaze. Broil 1–3 min to lacquer.
- 7. Rest 5 minutes, slice, and serve over rice with pickled cucumbers, scallions, and sesame.
Why You’ll Love This Recipe
- Classic island-style misoyaki flavor: sweet, savory, and deeply caramelized.
- Flexible cooking: works with bone-in or boneless thighs, baked and finished under the broiler.
- Weeknight-friendly marinade you can mix in minutes and marinate ahead.
- Complete bowl: glossy chicken over fluffy rice with crisp, tangy pickled cucumbers.
Grocery List
- Produce: Persian or English cucumbers, scallions
- Dairy: None
- Pantry: White miso (shiro miso), mirin, granulated sugar, rice vinegar, neutral oil, short-grain rice, kosher salt, sesame seeds (optional), aluminum foil
Full Ingredients
Misoyaki Chicken
- 2 lb (900 g) chicken thighs (boneless skin-on or bone-in skin-on)
- 1/3 cup (80 g) white miso (shiro miso)
- 3 tbsp (38 g) granulated sugar
- 3 tbsp (45 ml) mirin
- 1 tbsp (15 ml) neutral oil (canola or avocado)
- 1 tbsp (15 ml) sake or water (optional, to loosen the marinade)
- 1/4 tsp kosher salt (only if using low-sodium miso)
Quick Pickled Cucumbers
- 2 cups thinly sliced Persian or English cucumber (about 2 Persian or 1/2 large English)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp toasted sesame seeds and a pinch of red pepper flakes (optional)
Rice & Serving
- 1.5 cups short-grain rice, rinsed until water runs mostly clear
- 1.75 cups water (for stovetop; follow cooker ratio if using a rice cooker)
- 2 scallions, thinly sliced (garnish)
- Additional toasted sesame seeds, to finish (optional)
Step-by-Step Instructions
Step 1: Whisk the misoyaki marinade
In a medium bowl, whisk together white miso, sugar, mirin, neutral oil, and sake or water (if using) until smooth and glossy. The mixture should be the consistency of pourable yogurt. Reserve 2 tablespoons of the marinade in a separate small bowl for glazing later—this portion should never touch raw chicken.
Step 2: Marinate the chicken
Pat the chicken dry with paper towels. Add the chicken to the main bowl of marinade and toss to coat thoroughly, making sure each piece is evenly covered. Cover and marinate in the refrigerator for at least 45 minutes and up to 24 hours. For best results with bone-in thighs, aim for 4–12 hours.
Step 3: Make quick pickled cucumbers
Combine cucumber slices with rice vinegar, sugar, and salt in a bowl. Toss and let sit for 10–15 minutes, stirring once or twice. Sprinkle with sesame seeds and a pinch of red pepper flakes if you like. Keep chilled until serving.
Step 4: Cook the rice
Rinse the rice in several changes of water until it runs mostly clear. Combine 1.5 cups rice with 1.75 cups water in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork. (If using a rice cooker, follow manufacturer’s water ratio.)
Step 5: Preheat and pan setup
Heat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top (this promotes even browning). Remove the chicken from the marinade and gently wipe off any thick excess to prevent burning; leave a thin coat on the surface. Arrange pieces skin-side up on the rack.
Step 6: Roast, glaze, and lacquer
Roast boneless thighs for 18–22 minutes or bone-in thighs for 30–35 minutes, until an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C); thighs are most tender around 175°F (79°C). Brush with the reserved clean marinade during the last 5 minutes of roasting. For extra caramelization, switch to broil on high for 1–3 minutes at the end; watch closely to avoid burning.
Step 7: Rest, slice, and serve
Let the chicken rest for 5 minutes. Slice crosswise into thick strips. Spoon rice into bowls, fan sliced chicken over the top, and drizzle with any pan juices. Add a generous scoop of pickled cucumbers and finish with scallions and sesame seeds.
Pro Tips
- Reserve glaze before marinating so you have a safe, clean sauce to brush on; or boil used marinade for 1 minute to sanitize before glazing.
- Scrape off thick excess marinade before roasting to prevent scorching; a thin coat gives the best lacquer.
- Use a wire rack over a foil-lined pan—air circulation equals crisp, caramelized skin and easy cleanup.
- For bone-in thighs, aim for 175°F internal temperature for juicier, more tender results.
- Finish under the broiler to achieve those signature glossy, lightly charred edges.
Variations
- Spicy Misoyaki: Add 1–2 tsp gochujang or a pinch of shichimi togarashi to the marinade.
- Garlic-Ginger: Whisk in 2 tsp grated fresh ginger and 1 tsp minced garlic for a warm, aromatic kick.
- Air Fryer: 380°F (193°C) for 14–16 minutes (boneless) or 400°F (204°C) for 22–25 minutes (bone-in), flipping halfway; glaze and air-fry 1–2 minutes more.
Storage & Make-Ahead
Marinate chicken up to 24 hours in advance. The reserved glaze keeps 3 days refrigerated. Leftover cooked chicken stores up to 4 days in an airtight container; reheat at 375°F (190°C) for 8–10 minutes or briefly under the broiler to re-lacquer. Quick pickled cucumbers keep 2–3 days chilled. Cooked rice keeps 4 days refrigerated or up to 1 month frozen; reheat with a splash of water, covered.
Nutrition (per serving)
Approx. 650 calories; 32 g protein; 23 g fat; 73 g carbohydrates; 3 g fiber; 14 g sugars; 900–1100 mg sodium. Nutrition values are estimates and will vary based on cut (bone-in vs. boneless), actual glaze consumed, and rice portion.
