Roasted Miso Chicken Thighs with Fresh Salad & Coconut Rice
Juicy oven-roasted chicken thighs coated in a savory-sweet miso glaze, served with fluffy coconut rice and a crisp, lemony fresh salad. This bowl is deeply satisfying, protein-rich, and perfect for weeknight dinners or meal prep—bold flavor without heat.
⏱️ Time
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
🥮Ingredients
Miso Chicken
4 bone-in or boneless chicken thighs (skin-on recommended)
2 tbsp white miso paste
1½ tbsp soy sauce or tamari
1½ tbsp honey or maple syrup
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp grated ginger (optional)
1 tsp sesame oil
1 tbsp olive oil
Black pepper, to taste
Coconut Rice
1 cup basmati or jasmine rice, rinsed
¾ cup light coconut milk
¾ cup water
½ tsp salt
Fresh Salad
3 cups mixed greens (romaine/arugula/spinach)
1 cup cucumber, sliced
1 cup cherry tomatoes, halved
¼ small red onion, thinly sliced
1½ tbsp olive oil
1 tbsp lemon juice
Salt & black pepper
Optional Garnish
Sesame seeds
Fresh herbs (parsley, cilantro, or chives)
👩🍳 Instructions
1️⃣ Marinate the Chicken
In a bowl, whisk miso, soy sauce, honey, vinegar, ginger (if using), sesame oil, olive oil, and pepper.
Coat chicken well. Marinate 15–30 minutes (or up to overnight).
2️⃣ Roast
Preheat oven to 200°C / 400°F.
Place chicken on a lined tray, skin-side up.
Roast 35–40 minutes, flipping once, until caramelized and cooked through (internal temp 75°C / 165°F).
Optional: Broil 2–3 minutes for extra gloss.
3️⃣ Cook Coconut Rice
Add rice, coconut milk, water, and salt to a pot.
Bring to a boil, cover, reduce to low, and cook 12–15 minutes.
Rest 5 minutes, then fluff.
4️⃣ Make the Salad
Toss greens, cucumber, tomatoes, and onion with olive oil, lemon juice, salt, and pepper.
5️⃣ Assemble
Spoon coconut rice into bowls, top with miso chicken, add salad on the side.
Finish with sesame seeds and herbs.
💡 Tips for Best Results
White miso keeps flavors mellow and slightly sweet.
Pat chicken dry before roasting for better browning.
If glaze darkens too fast, tent loosely with foil.
🔄 Easy Variations
Lighter: Use skinless thighs; swap coconut rice for lemon rice or cauliflower rice.
Extra greens: Add steamed green beans or sautéed bok choy.
Oven-to-pan: Finish chicken in a hot pan for extra caramelization.
❓ Frequently asked questions FAQs
Is this spicy?
No —rich and savory without heat.
Can I use chicken breasts?
Yes—reduce cook time to 22–25 minutes and avoid overcooking.
Meal prep friendly?
Absolutely—keeps well 3 days refrigerated (store salad separately).
🧮 Nutrition information
Calories: ~520 kcal
Protein: ~35–38 g
Carbs: ~42 g
Fat: ~22 g