This miso marinated chicken is one of those recipes that you can quickly throw together and forget about for a few days, preparing in advance for the occasion (Father’s Day?!) or cook as time allows (going camping?!). Perfectly seasoned, juicy and super easy miso marinated chicken recipe that is a sure crowd pleaser, for adults and kids. Miso marinade for chicken is based on miso paste, a fermented mix of soy and rice that is rich in probiotics. You can pick it up in a refrigerated health/natural food section of major grocery stores, red or white, and always keep on hand to make easy miso soup with meatballs, healthy instant ramen or this baked or grilled miso chicken. You probably figured out by now I never run out of miso – today it will be added to the green split pea soup at the end.
While probiotics do not withstand the heat, miso paste is a perfect base for chicken marinade. Smoked paprika and curry powder complete the flavour profile without overpowering or adding too much spice that kids can complain about. You can either grill or bake the chicken, and it really goes with anything.
How to Make Miso Marinated Chicken
All you need is 5 (6 including salt) simple ingredients for the marinade: miso paste (white or red), limes or lemons, smoked paprika (regular would work but will miss the smoki-ness – add a few drops of liquid smoke if you have, I usually keep it on hand for making clean eating BBQ sauce throughout summer), curry powder, maple syrup or honey, and salt. I know the picture shows toasted sesame oil which I later on swapped for smoked paprika and am glad I did.
Marinade is very convenient to mix with a fork in a small bowl, especially if you are using thicker honey instead of maple syrup, that is harder to combine with liquids.
Place chicken and marinade in a gallon size resealable plastic bag, close without sealing and let all air out by pushing chicken to the bottom of the bag. Seal, then toss and massage chicken inside.
I love this method of marinating chicken because it is almost mess free and offers deep penetrating flavouring of meat, although I’m not a fan of food sitting in plastic, I just let it go once in a while.
Then I like to place bag on a plate in case of leakage and let chicken marinate for up to a few days. This miso marinated chicken is one of those recipes that is OK if you forgot about or didn’t have time to cook, as it gets only better every day – more flavour and shorter cooking time.
Because it is summer right now, I grilled the miso chicken. And if chicken skin sticks to the grill (don’t forget to spray the grates with cooking spray, which I did) it is fine – less skin, less fat, although it is super tasty. If you are wanting to make this miso chicken outside of grilling months, absolutely go a head and bake it – instructions included.
You can serve miso marinated chicken with whatever you like. One Sunday night, for us it was – leftover quinoa for parents, leftover ravioli and mac and cheese for kids, along with simple massaged kale salad with with olive oil, garlic, lemon and salt.
Enjoy and if you are looking for more chicken grilling recipes check out my chimichurri chicken recipe and grilled lemon rosemary chicken. Oh and if you would rather turn on the oven, baked chicken with peppers and mushrooms is extremely popular.
- 4 lbs any chicken pieces (I used drumsticks)
- 1/4 cup miso paste
- 2 large limes or lemons, juice of
- 1 tbsp smoked paprika*
- 1 tbsp curry powder
- 1 tbsp maple syrup
- 1/4 tsp salt
- In a small bowl, whisk with a fork Miso Chicken Marinade ingredients. Place chicken pieces into a gallon size resealable Ziploc bag, pour marinade on top, let as much air out and seal. Toss chicken around the bag to coat in marinade, place on a plate and refrigerate 6 - 36 hours. The longer the better, one of those cases when forgetting is perfect.
- To Grill: Spray grill with cooking spray and grill covered on low heat. You know your BBQ best and cooking time depends whether you use bone in or boneless parts. Chicken is done when juices run clear when cut in the middle. Note sticking and burnt chicken skin are OK, spray grill well and turn carefully.
- To Bake: Preheat oven to 400 degrees F and line large rimmed baking sheet with unbleached parchment paper or silicone mat. Arrange chicken in a single layer and bake for 30 - 45 minutes or until cooked through (cut chicken with a knife in the middle and if juices are clear, it is ready).
- Serve hot with brown rice or quinoa, any salad etc.
*Regular paprika would work but will miss the smoki-ness. You can add a few drops of liquid smoke if you have, I usually keep it on hand for making clean eating BBQ sauce throughout summer. It lasts years refrigerated.