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Miso glazed chicken is one of the easiest and most delicious dinners I make. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Easy miso glazed chicken dinner

Last night, I made one of my favorite dinners. In fact, it’s one of the wee ones’ favorite dinners, too. It’s flavorful without being spicy, and it’s a fun and unique way to enjoy chicken.

This tastes best when you marinate it overnight, but as long as you give it a few hours in the miso marinade, you’re good to go.

I like to baste the marinade onto the chicken when I place it on the grill to give it a little extra flavor, but you don’t have to. 

I serve this miso glazed chicken with rice and either grilled baby bok choy or my daughter’s favorite kale salad that takes all of three minutes to make.

What kind of chicken should you use?

While chicken thighs tend to be the most flavorful, this marinade is perfect for chicken breasts. I always buy and use the boneless, skinless ones to make it easiest.

The ensure that you have your chicken cook evenly, you may wish to carefully pound them to get them to the same thickness. It’s easy to do.

Just place the chicken between two pieces of wax paper or plastic wrap. Pound it with a meat mallet until it’s about a half inch thick all around.

If you don’t have a meat mallet, you can use a variety of kitchen implements. I usually use a can of diced tomatoes (because I always have them on hand) or my cast iron skillet or even my rolling pin.

Why do I need to use grated ginger root?

Ginger root is far more flavorful than ginger powder, and it’s really easy to use. Ginger powder loses its potency after six or so months, too.

You can store ginger root in the freezer inside the produce bag you brought it home in. This will last for a year or longer in your freezer.

When you want to use it, use a spoon to scrape off the outside “skin” of the root. Then use your microplane zester to grate it easily.

Trust me, this makes a big difference in pretty much any recipe you make. Bonus? Ginger root is far less expensive than ginger powder, too.

What is miso paste?

Why yes, miso paste is the base for the miso soup you enjoy whenever you go out for sushi. It’s made of soybeans, rice, salt, yeast, and koji culture.

It’s a fermented product, which has its own benefits. The fermentation also creates a delicious flavor that really makes this dish.

And yes, miso paste is gluten free, unlike soy sauce.

When you buy it, it doesn’t come refrigerated. As a fermented food, you do not need to refrigerate it.

However, it continues to ferment (you can’t stop the process), which changes the color and flavor over time. If you store it in the fridge once you open your miso paste, you can keep it there for years and it’s still perfect to use.

Where do you find miso paste?

I usually buy miso paste at my local Asian market. However, I ran out before I made this last time, and I learned something.

Most grocery stores don’t carry miso paste. I tried everything from my local big grocery store to Trader Joe’s to Walmart and everything in between.

If you don’t have an Asian market near you, don’t panic. Amazon comes to your rescue; they have great miso paste, and yes, it’s available with Prime.

How to Make Miso Glazed Chicken

This is a super easy recipe. Put all the marinade ingredients into a container – miso paste, sugar, chicken stock, tamari, and ginger.

Use a whisk or fork to stir until it’s all nicely combined. Then add chicken!

Miso marinade

Note: If you do not need this to be gluten free, substitute the tamari for an equal amount of soy sauce.

Let it marinate overnight in the fridge and cook it for dinner the next day. If you’re crunched on time, you can marinate for as little as three hours, but it won’t penetrate the chicken as much.

Heat your grill to medium/medium high heat. Once it’s fully heated, plop that chicken on down.

Cook about five minutes until it has nice grill marks on one side, then flip to the other. It should release from the grill nicely If it doesn’t want to release, let it cook on that side another minute or so.

Cook on the other side until it’s done all the way through. This is poultry, so make sure to use a meat thermometer to verify the internal temperature.

Let it rest for about five minutes before you serve it. This ensures that the juices redistribute and don’t simply run out when you cut into it and leave you with dry chicken.

Slice the miso glazed chicken against the grain and serve it with rice.

Have you ever had miso glazed chicken?

Miso Glazed Chicken

Miso Glazed Chicken

Yield: 6 servings
Prep Time: 10 minutes
Marinating Time: 3 hours
Cook Time: 14 minutes
Total Time: 3 hours 24 minutes

This delicious marinated chicken has a ton of flavor and is super easy to make. It's a great kid-friendly dish, too.


  • 1/2 cup miso paste
  • 1/4 cup sugar (scant)
  • 1 T tamari sauce
  • 1/4 c chicken stock
  • 3 T oil
  • 1 T ginger, grated
  • 6 boneless, skinless chicken breasts.


  1. Add miso paste, sugar, tamari, chicken stock, oil, and ginger to a container. Use a whisk or fork to stir together.
  2. Add chicken to marinade, and toss to coat.
  3. Place in fridge to marinate at least 3 hours, preferably overnight. Stir/shake periodically.
  4. Preheat grill to medium.
  5. Cook approximately 5 minutes on one side, then flip to the other. Cook until it's done all the way through.
  6. Let chicken rest for five minutes, then slice against the grain and serve with rice.


  • Use white or yellow miso paste. Both work well.
  • Use fresh ginger rather than ginger powder. The flavor difference is pronounced.
  • If you do not need or want this to be gluten free, feel free to use soy sauce in place of the tamari. Tamari ensures that this is gluten free.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 102mgSodium: 1125mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 41g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Easy miso glazed chicken recipe

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  • The Chocoholic

    I liked your post.
    Just stopping by from SITS.

  • septembermom

    I always look forward to these tasty Tuesday posts! Always something good to try! This sounds like a great one to give to my picky ones. Thanks!!

  • Lisa@BlessedwithGrace

    Well, it goes without saying, but, that video is precious!!!! I know you enjoyed those hugs and kisses! Thanks for sharing your recipe and linking up to Tempt My Tummy Tuesday.

  • Brenda

    Never tried cooking with miso before, looks good.

  • Michelle

    Chocoholic – Thanks! It’s a tasty one, and thanks for stopping by 🙂

    septembermom – Just make sure you call it a “glaze” instead of a sauce… not that this convinced Mister Man. But once he got a bite in his mouth, he was hooked! Glad you like the feature.

    Lisa – Yeah, I thought it was pretty sweet. I tried retaping it and removing the penny he was playing with, but then he came over and GAVE me the hugs and kisses in the middle of it. And yeah… Little Miss was the nice stagehand, huh?

    Brenda – I hadn’t before this recipe either, but it’s SO good. And miso keeps forEVER, so I don’t have to worry about it going bad in a couple weeks. Try it out!

  • Cookie

    He’s a future Food Critic! Too cute! I may have to try this. My kids love chicken and they love miso 🙂

  • Ryan Ashley Scott

    This looks delcious, except for the quinoa (it must just be me – everyone else seems to love it?). The chicken part looks so good, though.

    Congratulations on winning over $35 in OPI products from my giveaway! E-mail me to collect your prize! -RAS

  • Michelle

    Cookie – I forget. You’re probably the person who also has the stock of miso in the house. Go for the mix of yellow and white. It’s much better than just yellow. In my opinion 🙂

    Ryan Ashley Scott – I’m so excited to get it. Quinoa has to be cooked right… if you don’t take off the outer shell, it’s icky. And I cook mine in chicken stock and add garlic and onions and parsley and a tiny bit of salt which really makes it good. Of course I can’t put ALL that stuff in for the wee ones, but a bit of parsley, cooking in chicken stock and a tiny bit of salt (my chicken stock has no salt added) is pretty darn good! In my opinion, of course.

  • Jerri - Simply Sweet Home

    The chicken looks good, and I enjoyed the video review from your little food critic.

  • Michelle

    Jerri – Glad you enjoyed the review. He thinks he’s a star now 🙂

  • Trackbacks

  • Trackback from Simple Grilled Baby Bok Choy Recipe - Honest And Truly!
    Friday, 23 August, 2019

    […] I love eating this with grilled salmon or my miso glazed chicken, this is equally at home as a side for burgers and hot dogs. Try it with chicken satay skewers, […]

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