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Scrumptious Miso Chicken Thighs

I love miso anything but since I do not recommend soy products, miso marinaded meats, fish and veggies have been off the menu until I found... GARBANZO BEAN MISO PASTE at Whole Foods and Erewhon Market made by Miso Master and South River Miso Company.

Check out my soy free and gluten free take on the traditional Miso Marinade that will blow you away! 

Miso Chicken Thighs

Prep Time: 5 minutes

Cooking Time: 30-35 minutes

Yields: 6-8 servings


2 Pounds                    Chicken Thighs, boneless and skinless

2 Tablespoons           Seasoned rice wine vinegar

3 Tablespoons           Coconut Liquid Aminos

2 Tablespoons           Sesame oil

3 Tablespoons           Garbanzo Miso paste

2 Tablespoons            Fresh grated ginger

2 Tablespoons            Fresh chopped garlic

2 Tablespoon              Scallions (green part only), chopped


Preheat oven to 400.

Line a baking sheet with parchment paper and spray with oil.

Blend the vinegar, coconut aminos, oil, miso, ginger and garlic. Place in a large bowl.

Chop scallions and add to miso sauce.

Place the chicken in the bowl with the sauce and let marinate in sauce for 30 minutes.

Place chicken on baking sheet and bake for 25 minutes in the oven. Turn oven to broil and bake for another 5-10 minutes or until browned.


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