Easy miso and ginger chicken


Hi foodie friends. Anyone else feeling slightly panicked at how quickly this month is going?  The kids have just started their final term of school for the year, and it’s always jam packed so I’m bracing myself for that. Between school, recipe testing and book writing, house guests and two family birthdays (and I haven’t even thought about Halloween) there is a LOT going on right now, and I’m leaning on my repertoire of easy week night suppers more than ever to keep the troops fed and happy.



This meal is one of those! The actual hands on time is just a few minutes, after which you can let the oven do the rest. The marinade includes miso which gives the dish a rich umami flavour. Letting the chicken marinade for a while and then cooking it at a high temperature ensures that it is tender and juicy. If easy and flavourful is what you’re after then this supper definitely ticks those boxes!



The chicken thighs are fairly small so I’ll leave it to you to decide how many portions this dish makes. This recipe is enough for our family of four, but if you have strapping teens with large appetites you may find you need to double it! If you like the sound of this quick dish you may also enjoy this creamy tomato penne with pesto, chicken in white wine sauce or tortilla pizzas.




  • 30ml (2 tbsp) miso
  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • 5ml (1 tsp) crushed ginger
  • 10ml (2 tsp) honey
  • 10ml (2 tsp) chopped coriander
  • 6 boneless, skinless chicken thighs
  • 15ml (1 tbsp) chopped coriander, for sprinkling
  • 1 sliced spring onion, for sprinkling

1.) Place the miso, soy sauce, sesame oil, crushed ginger and honey in a bowl. Mix until evenly combined. Stir in the chopped coriander.

2.) Add the chicken thighs to the bowl and toss to coat in the marinade. Cover and set aside in the fridge for an hour, or longer.

3.) Preheat the oven to 200ºC. Transfer the chicken and marinade to an oven dish and bake for 30-35 minutes or until the chicken is cooked through. Garnish with extra coriander and spring onion and serve with rice or your choice of side dish.

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