Tender chicken thighs marinated in a rich miso-yogurt-shio koji blend, seared to caramelized perfection, and finished with a glossy soy and yuzu kosho glaze. Crisp skin, juicy meat, and bold umami flavors.
Why You'll Love Marinated Chicken Thighs w/ Soy Glaze
The magic is in the trio of miso, yogurt, and shio koji that tenderizes and layers flavor deeply, while the soy-yuzu glaze crisps the skin with a punch of bright heat and richness. It's next-level chicken you'll want on repeat.rum.
Tips and Tricks
- Don't wipe off the marinade - it builds flavor and helps caramelize the skin.
- Flip frequently and glaze after every turn for an even, glossy finish.
Variations
- Swap yogurt for coconut milk for a dairy-free marinade.
- Add fresh herbs like cilantro or scallions for brightness.
Substitutions
- Use tamari or coconut aminos in place of soy sauce for gluten-free options.
- If shio koji isn't available, double the miso and add 1 teaspoon fish sauce for depth.
Best served with
- Steamed jasmine rice or sticky rice
- Asian slaw or fresh cucumber salad
- Pickled vegetables
How to Store Leftovers
- Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet to maintain crisp skin.
Common Questions
Can I use boneless, skinless thighs?
Yes, but cooking time may be shorter and texture slightly different.
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best tenderness and flavor.
Marinated Chicken Thighs with Soy Glaze
Tender chicken thighs marinated in a rich miso-yogurt-shio koji blend, seared to caramelized perfection, and finished with a glossy soy and yuzu kosho glaze. Crisp skin, juicy meat, and bold umami flavors.
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