# Miso glazed chicken thighs

This is a recipe for miso glazed chicken thighs with pan sauce, served with glazed carrots and green beans.

- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 4 chicken thighs
- salt
- miso
- water
- shallots
- garlic
- ginger
- sake
- mirin
- stock
- butter
- carrots
- green beans
- sesame seeds

## Instructions

1. Start with skin on chicken thighs.
2. Liberally salt the skin.
3. You can cook these straight away or you can give them 30 minutes to an hour or even overnight uncovered in the fridge, that will allow the salt to be absorbed.
4. When you're ready, dab off any excess moisture.
5. Then go into a cold or very cool pan skin side down.
6. I'm doing two at a time so I'm not overcrowding the pan.
7. They'll go onto a low heat, say a two out of ten.
8. As the fat renders, they'll start to unstuck, but you can't rush this bit.
9. Bring them together, skin side up in the same pan.
10. Now it's time for a second ingredient miso, you'll want to thin this out a little bit with some water.
11. Mix those together and keep adding tiny amounts of water until it's thin enough to paint with.
12. That goes all over the skin and now we're gonna put this in an oven.
13. They reach an internal temperature of 75°C.
14. Add in some finely diced shallots.
15. Cook the shallots out for a couple of minutes until translucent.
16. Then grate in some fresh garlic and follow that up with some freshly peeled ginger.
17. That gets cooked out for another minute or two and then add in some sake.
18. Cook it down until it's jammy and then in with some mirin.
19. Get that jammy again and then add in some stock.
20. I wanted kombu dashi stock for this, so I got one of these tea bag type things.
21. If you prefer, you can also use chicken stock.
22. So add that stock to the pan and reduce it aggressively until it looks like this.
23. Then add in some miso and mix until it's all incorporated.
24. Turn the heat off and add a tiny piece of butter.
25. Keep it moving, which will allow it to emulsify.
26. You'll have this beautiful glossy sauce that coats the back of a spoon.
27. I'm serving these with some glazed carrots and some toasted sesame green beans.

## Equipment

- pan
- tongs
- spatula
- grater
- whisk
- bowl
- small plate

## Tips

- The drier the skin, the quicker they will brown and release.
- When they come out, remember to leave a tea towel on the handle to remind you it's hot.
- If you want to make a pan sauce to go with these, you can rest them in the oven you just turned off.
- You can strain the sauce if you like, but I like it with all the gubbins in.

## Source

- Original video: https://www.instagram.com/reel/DTBj-7qCTQs/?igsh=eDM1NGswZHNkaDAw
- Recipe page: https://www.cliprecipe.com/recipe/046e9aa0-47b6-43e2-8099-4c1807f81692
- Extracted: 2026-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt