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Grilled, sliced chicken breast with a creamy sauce served on a bed of fresh arugula leaves, garnished with sesame seeds.

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
Total Time 1 day
Course: Dinner, Main Course, Meat
Cuisine: Asian Inspired, Modern
Calories: 1731
Ingredients Equipment Method Nutrition

Ingredients
  

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.

Nutrition

Calories: 1731kcalCarbohydrates: 25gProtein: 133gFat: 120gSaturated Fat: 32gPolyunsaturated Fat: 27gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 671mgSodium: 5105mgPotassium: 1764mgFiber: 4gSugar: 8gVitamin A: 597IUVitamin C: 0.2mgCalcium: 207mgIron: 7mg

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