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Delicious Ume Miso Chicken Recipe

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.