Today, let’s make Miso Garlic Chicken with a simple miso marinade that transforms ordinary chicken into something truly special. It’s quick, easy, and perfect for busy days when you still want a healthy and delicious meal. And if you have a forgotten tub of miso sitting in your fridge, this is your sign to finally put it to good use.

Miso Garlic Chicken ( 3-4 servings)

Ingredients:

3 cloves garlic
2 green onions (optional)
1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
1 tbsp neutral-tasting oil
4 cups hot cooked white rice, 1 cup (210g) for each serving

For Serving (optional):

English cucumber
Cherry tomatoes
Lemon wedges

Marinade:

2 tbsp miso
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
3 tbsp mirin
1 tsp sugar
1 tbsp olive oil
Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Finely chop the garlic cloves. Thinly slice the green onions (if using).

2. Make the marinade: In a small container, combine the chopped garlic and all the marinade ingredients. Mix well and set aside.

3. Pour the marinade over the chicken and massage. (You can cook it right away, but for the best flavor, I recommend marinating it for at least 3 to 4 hours or overnight.)

MAKE MISO GARLIC CHICKEN

1. In a large nonstick pan, heat the oil over medium heat. Once it gets nice and hot, place the marinated chicken skin-side down. Sear for 4 minutes or until the bottom turns golden brown. (Gently press down with a spatula or grill press to ensure even browning.)

2. Flip and cook for another 4 to 5 minutes, or until cooked through. (Keep the heat at medium or medium-low, as the miso marinade can easily burn.)

3. Remove from the pan and let rest for a few minutes. Once cool enough to handle, slice into bite-sized pieces.

4. Divide the rice into serving bowls. Top with the miso garlic chicken, sliced cucumber, cherry tomatoes, and lemon wedges. Sprinkle with green onions (if using). Enjoy!

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