Delicious Ume Miso Chicken Recipe

There’s something so comforting about a home-cooked meal, especially when it’s packed with flavor like this Ume Miso Chicken. I still remember the first time I tried this recipe; the tangy sweetness of umeboshi mixed with the savory miso was a game-changer for me. Plus, this dish is as easy as it is memorable, making it perfect for a busy weeknight or a cozy weekend dinner.

Why You’ll Love Ume Miso Chicken

• Fast: You can have the main components prepped and on the grill in about 20 minutes.
• Easy: It’s a simple marinade and cook method that even beginner cooks can master.
• Flavorful: The unique combination of umeboshi and miso creates a deliciously complex taste that will impress your family and friends.
• Versatile: This chicken pairs well with a variety of sides, from rice to salads, making it a great addition to any meal.

Ingredients

• 4 chicken thighs, boneless and skinless: Tender and juicy, perfect for absorbing the marinade.
• 3 tablespoons umeboshi paste: This tangy Japanese plum paste adds a unique flavor.
• 2 tablespoons miso paste (white or yellow): Miso adds depth and umami to the dish.
• 1 tablespoon soy sauce: A classic that enhances the savory notes.
• 1 tablespoon honey or maple syrup: For a touch of sweetness that balances the flavors.
• 1 tablespoon sesame oil: Adds a nutty richness that complements the chicken.
• 2 cloves garlic, minced: A must-have for that aromatic touch.
• 1 teaspoon grated ginger: Freshness that brightens up the dish.
• 1 tablespoon sesame seeds (for garnish): A lovely crunch and visual appeal.
• Chopped green onions (for garnish): Freshness and a pop of color.

How to Make Ume Miso Chicken

1. In a bowl, combine umeboshi paste, miso paste, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Mix until well combined.
2. Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best results.
3. Preheat the grill or oven to 375°F (190°C).
4. Remove the chicken from the marinade and discard any remaining marinade.
5. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. If baking, place the chicken on a baking sheet and bake for 25-30 minutes.
6. Once cooked, remove the chicken from the heat and let it rest for a few minutes.
7. Slice the chicken and serve, garnished with sesame seeds and chopped green onions.

Substitutions & Additions

If you’re looking to switch things up, consider these tasty swaps:

• Chicken Breasts: You can use boneless chicken breasts instead of thighs for a leaner option.
• Vegetables: Add some sliced bell peppers or zucchini to the grill for a complete meal.
• Tofu: For a vegetarian option, marinate tofu in the same mixture and grill it.

Tips for Success

• Marinate Longer: If you have the time, marinate the chicken overnight for deeper flavor.
• Don’t Skip the Resting: Letting the chicken rest after cooking helps retain its juices.
• Check Temperature: Use a meat thermometer to ensure your chicken is perfectly cooked.

How to Store Ume Miso Chicken

Leftovers? No problem! Store any uneaten chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.

FAQs

• Can I use other meats? Absolutely! This marinade works well with pork or even firm fish.
• Is umeboshi paste hard to find? Umeboshi paste is often available at Asian grocery stores or online.
• Can I make this dish ahead of time? Yes! You can marinate the chicken the night before and cook it when you’re ready.

Ume Miso Chicken is sure to become a favorite in your household, just like it has in mine. For more delicious recipes, check out the Japanese Apple Salad or Shrimp and Celery Stir Fry for treats you will love!

For more inspiration and to discover new flavors, make sure to follow us on Pinterest!

Ume Miso Chicken

A comforting home-cooked meal featuring tender chicken thighs marinated in a tangy umeboshi and savory miso mixture, perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Ume Miso Chicken

• 4 pieces chicken thighs boneless and skinless
• 3 tbsp umeboshi paste
• 2 tbsp miso paste white or yellow
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1 tsp grated ginger

For Garnish

• 1 tbsp sesame seeds for garnish
• Chopped green onions

Equipment

• Grill
• Oven
• Mixing Bowl
• Resealable Plastic Bag

Method

 

1. Step 1: In a bowl, combine umeboshi paste, miso paste, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Mix until well combined.
2. Step 2: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best results.
3. Step 3: Preheat the grill or oven to 375°F (190°C).
4. Step 4: Remove the chicken from the marinade and discard any remaining marinade.
5. Step 5: Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. If baking, place the chicken on a baking sheet and bake for 25-30 minutes.
6. Step 6: Once cooked, remove the chicken from the heat and let it rest for a few minutes.
7. Step 7: Slice the chicken and serve, garnished with sesame seeds and chopped green onions.

Notes

Marinate longer for deeper flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.