Recipe: Spicy Roasted Chicken Thighs with Miso and Ginger

published Mar 23, 2010
Spicy Roasted Chicken Thighs with Miso and Ginger
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Faith Durand)

I think that boneless, skinless chicken thighs may just be the perfect meat. They’re inexpensive; even responsibly-raised meat is only a few dollars a pound. They cook quickly, and they have a melting, tender texture no matter what you do to them. I’ve roasted, grilled, and pan-fried chicken thighs, and they are always quick, easy, and delicious. Here’s one recent recipe for a quick weeknight dinner: Spicy, piquant chicken thighs coated with a mix of miso, ginger, and chili paste.

(Image credit: Apartment Therapy)

I have another recipe for spicy chicken thighs that I love to make for big dinner party crowds — it has coriander and cumin, along with hot peppers and tomato paste.

This recipe leans more on Asian pantry staples like miso, ginger, sesame oil, and rice vinegar. If you have a small chopper or food processor the paste comes together in a flash. If you don’t have a chopper, then finely grate all the ingredients and mash or whisk them together.

Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasonings. I am not a huge fan of really dark meat; I don’t like drumsticks nearly so much. But I find that most chicken thighs, especially when they are boneless, taste only slightly darker, and have so much more flavor and a much better texture than chicken breasts.

(Image credit: Apartment Therapy)

Spicy Roasted Chicken Thighs with Miso and Ginger

Serves 4 to 6

Nutritional Info


  • 2 pounds

    boneless skinless chicken thighs

  • 3 tablespoons

    miso paste

  • 1

    (2-inch) piece fresh ginger, peeled and chopped

  • 4 to 6

    garlic cloves

  • 1

    lemon, zested

  • 2 tablespoons

    vegetable oil

  • 1 tablespoon

    sesame oil

  • 1 tablespoon

    rice vinegar

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    chili garlic sauce OR red chili paste


  1. Take the chicken thighs out of their packaging and pat dry.

  2. In a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste. Dump this over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight — or bake immediately.

  3. To bake, heat the oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes.

  4. Serve while still piping hot.

Menu suggestions: Peanut Slaw, Scallion Pancakes, and Bibingka for dessert.

(Images: Faith Durand)