Miso Ginger Marinated Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 75 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
330 cal
34g protein
8g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 1 tbsp miso paste
- 3/4 tbsp mirin
- 1/2 tbsp sake
- 1 thumbs fresh ginger
- 1 clove garlic
- 1/4 tbsp toasted sesame oil
- 1/4 tbsp sugar
Method (tap to check — screen stays awake)
- Whisk miso, mirin, sake, grated ginger, minced garlic, sesame oil and sugar into a marinade.
- Coat the chicken thighs thoroughly and refrigerate at least 30 minutes or up to 2 days.
- Heat oven to 400F. Lay the chicken on a lined tray, wiping off excess marinade.
- Roast 22-25 minutes until caramelized and the internal temp reaches 165F.
- Rest 5 minutes, then slice for bowls, bento or salads; portion and chill.
- Store cooked portions for the week or freeze extra marinated raw thighs.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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