Perfect as an easy sheet pan dinner or as a meal prep, this Oven Baked Miso Chicken Thighs with Broccoli and Edamame is the perfect mix of sweet and savoury.
Why You’ll Love This Miso Chicken Thighs
These chicken thighs are marinaded in a sweet but savoury miso marinade and are baked to perfection. Plus, baking the chicken alongside broccoli and edamame means you have pretty much a complete meal just on that one sheet pan alone! I serve mine with some (purple) rice but you can make quinoa or grain of your choice instead.
Plus, this recipe is freezer friendly! You can either freeze the chicken thighs with the miso marinade on its own OR you can freeze it with the broccoli and edamame if you don’t mind your veggies having the same miso flavour as your chicken. Let thaw overnight in the fridge before baking.
This sheet pan meal can also be doubled or tripled so you can easily have enough for meal prepping for the week.
What You’ll Need To Make This
- miso paste: I use white miso paste
- mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
- soy sauce: I recommend a low sodium soy sauce
- Chinese cooking wine or sake
- honey: you can also substitute with brown sugar
- chicken thighs: boneless, skinless
- broccoli crown
- edamame: shells on
- olive oil
- salt
How To Make This Chicken Sheet Pan Dinner
- Combine the miso paste, mirin, soy sauce, Chinese cooking wine, and honey. Marinate the chicken thighs in the mixture for an hour or overnight.
- Heat oven to 425F.
- Lightly toss the broccoli and edamame with olive oil and salt and place onto half of the sheet pan.
- Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
- Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the broccoli and edamame. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
- Serve when ready or portion out into meal prep containers.
Recipe Variations
- swap vegetables: carrots, cauliflower, sweet potatoes, etc
- chicken breasts can be swapped for thighs but you may have to adjust the cooking time to avoid overcooking breasts.
Tips and Notes
- I love serving this miso chicken with miso soup and purple rice!
- This miso chicken can be kept in the fridge for up to 4 days in an airtight container.
- This recipe can be easily doubled. This recipe is around 2-3 servings, depending on who’s eating it. I usually eat 2 thighs and my partner would eat 3-4 so your mileage may vary!
- To make this into a freezer meal prep, add everything into a freezer bag and freeze for up to 3 months. Or freeze just the marinade and chicken thighs. Be sure to label it!
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. I use an instant read meat thermometer to check.
Oven Baked Miso Chicken Thighs with Broccoli and Edamame
Ingredients
- 1/4 cup white miso paste
- 3 tbsp mirin
- 1 tbsp soy sauce
- 2 tbsp Chinese cooking wine or sake
- 1 tbsp honey
- 6-8 chicken thighs, boneless, skinless
- 1 broccoli crown
- 2 cups edamame, shells on
- 2 tbsp olive oil
- 1 tsp salt
Equipment
Instructions
- Combine the miso paste, mirin, soy sauce, Chinese cooking wine, and honey. Marinate the chicken thighs in the mixture for an hour or overnight.
- Heat oven to 425F.
- Lightly toss the broccoli and edamame with olive oil and salt and place onto half of the sheet pan.
- Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
- Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the broccoli and edamame. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
- Serve when ready or portion out into meal prep containers.
Nutrition Per Serving
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