Has anyone else experienced a rut with chicken? This happens to me all the time. This protein has the tendency to be overcooked easily, and I am not a fan of dried out chicken. Enter my new favorite chicken product, chicken thighs. They are packed with flavor, healthy fats, and are a lot more satisfying to me than chicken breasts. Incorporating the thighs into my diet always help me get me back on the chicken loving train.
Chicken thighs are great on their own cooked with olive oil and minimal spices. You probably know I have been obsessing over all of the Asian-inspired recipes lately if you follow me on Instagram. It was only a matter of time before I came up with an Asian marinade! The chicken thighs are baked in the oven which makes for quick and easy clean up. The baking method also helps make the chicken thighs extremely crispy.
The flavor of the miso and the ginger comes from the Ginger Bou Miso Broth cubes. All of their broth cubes are great for cooking soups, stews, and so on. You can make sauces or pastes with them, which is how I created this recipe. You’ll need 1/4 cup of hot water to dissolve the cubes in. The mix will turn into a delicious, thick miso paste after mixing the water thoroughly. This paste is complimented by sesame oil, soy sauce, red pepper flakes, rice wine vinegar and date syrup. It makes a delicious chicken thigh marinade.
Miso Ginger Chicken Thighs (Paleo)
- 2 cubes Bou Miso Ginger
- 1/4 cup hot water
- 3 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 3 tbsp soy sauce can sub coconut aminos or tamari
- pinch of sea salt
- 1/4 tsp red pepper flakes can add more if you like it spicier!
- 1 tbsp date syrup
- Dissolve and mix the Bou Miso Ginger cubes into 1/4 cup of hot water. Make sure everything is combined and that there are no clumps. It should resemble a sauce or paste.
- In a bowl, mix together the miso and water sauce combination, the soy sauce, the sesame oil, salt, red pepper flakes, rice vinegar and date syrup.
- Put the chicken in a container or bag to marinade in the sauce. Make sure the sauce covers all of the pieces of chicken.
- Marinate the chicken in the sauce overnight in the refrigerator. If you do not have enough time, you can marinate in the refrigerator for an hour, but I do not recommend doing it for much shorter.
- When ready to bake, preheat your oven to 425F.
- Place your chicken on an oven rack stacked on top of your oven-safe pan. The oven rack will help the chicken get crispier.
- Top the chicken thoroughly with sesame seeds.
- Bake the chicken for 22 minutes, flip, and bake for an additional 22 minutes.
- Top the chicken with sesame seeds and chopped green onions. Taste great over rice or on its own!
The recipe suggest that you leave the chicken thighs marinating in the sauce overnight so that the chicken can truly pick up all of the flavors. If you don’t have enough time, you can marinade them for an hour in the fridge. I do not recommend going much shorter than that. Once they are done, I love topping them with more sesame seeds and lots of chopped green onion!
Lastly, let me know if you decide to make the Miso Ginger chicken thighs and I would absolutely love to hear what you think! If you remake them on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!