Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Miso-Glazed Chicken with Mushrooms
This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with the chicken as a sauce. Mirin is a sweetened rice wine used for cooking; look for it in the international aisle of the supermarket or in Asian grocery stores.
4
Servings
Tip
Don't forget to pat the chicken dry. The drier the surface of the thighs, the better the miso seasoning clings to the pieces. And make sure to rub the miso into the slashes so the chicken is seasoned throughout.
50 minutes
30 minutes active
Ingredients
-
½
cup mirin
-
6
tablespoons white miso
Directions
-
01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray. In a large bowl, whisk together the mirin, miso, soy sauce, ginger and ½ teaspoon pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
March 17, 2023
Delicious!
I used half small peppers and half mushrooms and this was so good! For some reason I didn’t have a lot of drippings but I used the vinegar to mix with some of the sauce bits left on the tray and topped it onto everything. Agree with the others, don’t skip this last part!
February 3, 2023
Simple umami
This was a delicious weeknight meal. The juices were so delicious, and the chicken browned perfectly. I might cut out one tablespoon of miso next time, as it was a little thick, but otherwise, loved it.
February 2, 2023
Very good. Part 1
Made this yesterday for dinner. It was not bad. Served over mashed potatoes with home made French bread (baguettes), butter and Pedroncelli 2016 Sonoma County red wine blend. Wife said it was very good. She first said she wasn't very hungry, but then ate all of her serving. Made half a recipe. Had six boneless-skinless (B/L, S/L) thighs in a package; selected five, which were just under 1.5 lbs. Chicken was fully cooked (182-190°F with Thermoprobe ) at 18 minutes in a 450°F oven instead of 30 min. But then used boneless chicken thighs, which owing to less mass and flattened surface area cooks much quicker.
January 27, 2023
Delish!
This recipe came together very easily. Delicious! I made no changes to the recipe. Do not skip the sauce at the end. It's excellent with the chicken. Definitely a keeper and a crowd pleaser.
August 17, 2022
I love this recipe
It has become a staple in my home. It's so flavorful. Even my very picky eater, who is 8, likes it although she makes me take off any extra sauce. And that's fine with me because I love the sauce!
Wow! Just Wow! Super easy, great for a weeknight, and absolutely delicious. I followed the recipe exactly, except I used skinless boneless thighs, because that I what I had defrosting when I found this recipe. I cannot imagine it being better with skin and bones and will always use boneless, skinless thighs. And cleanup is a breeze! My super picky husband devoured it, as did my son and I. Make extra! Also.. if your mushrooms are not that large... just halve them, rather than quarter them. (Quicker prep too!) A winner!
I've made this several times and it's great. I am cooking for some guests who cannot have alcoholic beverages, can anyone think of a tasty substitute for the Mirin?
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This was delicious! I will certainly make it again