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Delicious Ume Miso Chicken Recipe

Ume Miso Chicken

A flavorful twist on a classic dish, Ume Miso Chicken features marinated chicken thighs that are grilled or baked, offering a unique taste that is both comforting and crowd-pleasing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Ume Miso Chicken
  • 4 thighs chicken boneless and skinless
  • 2 tbsp umeboshi paste
  • 2 tbsp miso paste white or red
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp grated ginger fresh
  • 1 tbsp rice vinegar
For garnish
  • sesame seeds
  • green onions

Equipment

  • Bowl
  • Grill or Oven
  • Baking Dish
  • Meat Thermometer

Method
 

  1. Step 1: In a bowl, combine the umeboshi paste, miso paste, soy sauce, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and rice vinegar. Mix well to form a marinade.
  2. Step 2: Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
  3. Step 3: Preheat your grill or oven to 375°F (190°C).
  4. Step 4: Remove the chicken from the marinade and place it on the grill or in a baking dish.
  5. Step 5: Cook the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), turning halfway through if grilling.
  6. Step 6: Once cooked, remove the chicken from the heat and let it rest for a few minutes.
  7. Step 7: Slice the chicken and serve, garnished with sesame seeds and sliced green onions.

Notes

Store any leftover Ume Miso Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe bags for up to 3 months.