Miso Maple Marinated Chicken Thighs

I tend to cook mostly with white miso versus red. White miso has a more mild flavor profile that helps it pair with a wide array of foods. Most people think of miso in its soup form as an appetizer or starter before a meal. This Japanese tradition primes your gut with natural probiotics related to the fermentation process! Yay, gut health!! If you are gluten free or celiac, double check the label. Some miso pastes do have barley in them. My favorite brand is Miso Master. You will find it in the refrigerated section at your grocery store.

Miso oatmeal with a fried egg, toasted sesame oil, and chili crisp is still one of my favorite ways to incorporate it. I’ve been using it more this fall in marinades and dressings though.

Don’t take my word for it. It pairs perfectlyyyyy with some maple syrup for a super savory, but not too sweet marinade.

Miso Maple Marinated Chicken Thighs

I feel like miso is an underrated flavor in most kitchens. Miso is a paste containing fermented soybeans. Its versatile and certainly doesn't need to be limited to Japanese inspired dishes only!

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Course: Main Course

Ingredients Equipment Method

Ingredients

  

Protein

• 2-3 lbs Organic Chicken Thighs can half the marinade recipe if you are not bulk cooking

Perishable

• 1/3 Cup Organic White Miso Paste I like Miso Master, it is gluten free
• 1/3 Cup Maple Syrup
• 1/4 Cup Coconut Aminos

Pantry

• 2 tbsp Organic Rice Vinegar
• 2 tbsp Avocado Oil

Equipment

• Stainless Steel Prep Bowl
• measuring cup
• Whisk
• Oven Safe Sauté Pan
• Tongs

Method

 

1. Whisk all ingredients together (except avocado oil) until smooth and creamy-like in texture
2. Rinse chicken thighs and add to marinade
3. Cover and let marinade for at least two hours (in the fridge) or overnight
4. Once ready…Preheat oven to 375 F
5. Place sauté pan over medium heat and add avocado oil
6. Use tongs and place all chicken thighs in pan to sear, set aside remaining marinade
7. Sear thighs about four minutes each side
8. Pour remaining marinade over thighs and place entire pan in oven for an additional 12 minutes or until cooked through.
9. Pair with your choice of veg dish, noodles, or enjoy your now 'ready-to-go' protein option for the week!