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Miso Ginger Chicken Thighs (Paleo)

Prep Time 10 mins
Cook Time 44 mins
Total Time 54 mins
Course Dinner
Cuisine Asian-inspired


  • 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!