Marinated Chicken Thighs w/ 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.

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

Marinated Chicken Thighs with Soy Glaze

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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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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Marinate 12 hours hrs 30 minutes mins

Total Time 12 hours hrs 57 minutes mins

Servings: 3

Course: Dinner, Main Course, Meat

Cuisine: Asian Inspired, Modern

Ingredients Equipment Method Notes

Ingredients

  

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Chicken & Marinade

• 1.5 lbs Chicken thighs
• 4 tablespoon Miso paste
• 6 tablespoon Yogurt
• 2 tablespoon Shio koji

Soy Glaze & Garnish

• 2 tablespoon Soy sauce
• ½ teaspoon Yuzu kosho
• 1 teaspoon Sesame seeds

Equipment

• Ziplock bag or container for marinating
• Cast iron skillet or heavy-bottomed pan
• Basting brush
• Cutting board

Method

 

Marinate the Chicken

1. Place chicken thighs in a ziplock bag. Add miso paste, yogurt, and shio koji. Massage and mix thoroughly to coat evenly.
2. Refrigerate and marinate for 1 to 24 hours. The longer, the better.

Prepare the Soy Glaze

1. Mix soy sauce and yuzu kosho in a small bowl. Set aside.

Cook the Chicken

1. Heat 1 tablespoon olive oil in a cast iron pan over medium heat.
2. Remove chicken from marinade (don't wipe off excess).
3. Cook thighs 10-12 minutes, flipping every 60 seconds. After each flip, brush generously with soy glaze.
4. Once cooked through and caramelized, transfer to a cutting board. Give one final brush of glaze. Slice into strips.

To Serve

1. Plate over fresh greens and drizzle with your favorite salad dressing (try my Asian Chicken Salad dressing).
2. Garnish with toasted sesame seeds.

Notes

Storage: Sliced chicken keeps in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or a 300°F oven so the glaze doesn't scorch and the meat stays juicy, the microwave tends to dry it out.

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