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If you have followed me for anytime at all, you know I love Nobu and this marinade recipe is inspired by them. I came up with this Miso Chicken thigh recipe and they have now been my hyper fixation for the past month because it really is that good!
If you’re looking for a cool show stopper side for this recipe, check out my Din Tai Fung Cucumber Salad!
Why You’ll Love Miso Chicken
These Miso Chicken lettuce wraps are so fresh, and full of flavor! This recipe is perfectly balanced with a sauce that is sweet and spicy goes along so well with the miso chicken thighs. You feel like you’re at Nobu with recipe but in the comfort of your own kitchen ♥️
How To Prepare
Marinade Recipe (12-24 hours beforehand)
🔥 Boil the mirin and sake for 3 minutes until well incorporated and lower heat.
➕ Add sugar and miso and continue to stir for a couple minutes without letting it come to a boiling. Let it cool.
🥣 Pour a little on the bottom of the dish you will be marinading the chicken in. Add the chicken and pour the rest on top, making sure to completely cover the chicken with the marinade. Cover it VERY tightly with plastic wrap and marinate for 12 at least and 24 hours max in fridge.
Miso Chicken Recipe
🍚 Cook your rice in a rice cooker, adding in one kombu strip and salt.. Season with vinegar and sugar.
🥄 Mix everything for the miso chicken sauce.
🔥 Move your top rack about 3-4 inches away from your heating element so you don’t burn your chicken and preheat your broiler for a few minutes.
🍗 Line a baking sheet with aluminum foil for easy clean up. Add your marinated chicken on the baking sheet and put it in the oven to begin broiling it. You can rotate your baking sheet around in the oven to make sure you are getting an even sear for 11 minutes (it will finish cooking in the next step). Take out of the oven.
🌡️ On the stove, preheat a pan and sear the bottom of the chicken for just 1-2 minutes more till the bottom is also golden and the chicken’s internal temperature to reaches 165℉.
🔪 Let the chicken rest for 5 minutes and slice.
🥬 Lay out your butter lettuce, place a spoonful of rice, sesame seeds, the chicken, sauce, scallions and cashews.
🫶 And that is it, subscribe for more!
Substitutions and Variations
Substitutions
- You don’t have to marinate the chicken for the full 24 hours if you don’t want to, but do a minimum of 12 hours at least.
- You can use regular short grain rice instead of Calrose or sushi rice.
- You can use any nuts of your choice instead of cashews, or you can not add them to the miso chicken at all.
Variations
- Non-Spicy Variation: If you are not a spice fan, leave out the fresno chili and the salsa macha and you are good to go!
- Different Protein Variation: If you aren’t a chicken fan, you can use beef, chicken, or whatever protein you’re in the mood for instead.
🔥Chef Nadia’s Tip🔥
Sear the bottom of the chicken after broiling so it gets even more golden.
Similar Recipes
Common Questions about Miso Chicken
I make my own. Here is the Salsa Macha Recipe or you can buy chili crisp if you would rather.
No, if you don’t want to do the full 24 hours, you can do a minimum of 12 hours.
Yes they are great! Just make sure that you store your left overs separately so that your lettuce stays crisp. So if you don’t think you are going to eat it all, don’t assemble it all at the same time.
I have a salmon one that you can check out! It’s Miso Salmon Nobu Copycat.
Miso Chicken
Ingredients
- 6-8 chicken thighs, boneless
- ¼ cup mirin
- ¼ cup sake
- ⅓ cup white miso paste
- ⅓ cup cane sugar
Rice
- 1 cup calrose rice, washed
- 1 cup water
- Pinch of salt
- Kombu strip
- 2 tbsp rice vinegar
- ½ tbsp sugar
Sauce
- 3-4 tbsp soy sauce , or tamari
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 2 tsp agave syrup
- ½ large orange, juiced
- 1½ tsp sesame oil
- 1 tbsp salsa macha , salsa macha recipe or chili crisp
- 1 fresno chile, chopped
- 2 scallions, white parts
Wraps
- 12-14 Butter leaves, depending on size
- 2 scallions, green parts
- Toasted sesame seeds, to taste
- Cashews, chopped, to taste
Instructions
Marinade Recipe (12-24 hours beforehand)
- Boil the mirin and sake for 3 minutes. Lower heat until it is no longer boiling.
- Add sugar and miso. Cook a couple minutes without letting it come to a boiling. Let it cool.
- Pour a little on the bottom of the dish you will be marinading the chicken in. Add the chicken and pour the rest on top, making sure to completely cover the chicken. Cover it VERY tightly with plastic wrap and marinate for 12-24 hours MAX in fridge.
Miso Chicken Recipe
- Cook your rice in a rice cooker, adding in one kombu strip and salt. Season with vinegar and sugar.
- Mix everything for the sauce.
- Move your top rack about 3-4 inches away from your heating element so you don't burn your chicken and preheat your broiler for a few minutes.
- Line a baking sheet with aluminum foil for easy clean up. Add your marinated chicken on the baking sheet and put it in the oven to begin broiling it. You can rotate your baking sheet around in the oven to make sure you are getting an even sear for 11 minutes (it will finish cooking in the next step). Take out of the oven.
- On the stove, preheat a pan and sear the bottom of the chicken for just 1-2 minutes more till the bottom is also golden and the chicken's internal temperature to reaches 165℉.
- Let the chicken rest for 5 minutes and slice.
- Lay out your butter lettuce, place a spoonful of rice, sesame seeds, the chicken, sauce, scallions, cashews and that is it! Enjoy ♥️
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!
Can you grill the chicken?
Hey Chrissy, Sure you can. That will taste great also!
If shifting to chicken breasts, how long would you suggest marinating for? Still 12-24 hours? Thx.
Hey Erin, Yes it will still be the 12-24 hour marinating time for the chicken breast also. Let me know how it turns out!