15-Minute Broiled Creamy Japanese Miso Chicken with Zesty Ginger Glaze (Egg-Free)
This lightning-fast weeknight dinner features tender chicken thighs broiled to a caramelized, golden finish, smothered in a rich, creamy miso sauce. A bright, zesty ginger glaze cuts through the umami depth, creating a perfectly balanced flavor profile without any eggs.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs Trimmed of excess fat
- 3 tbsp white miso paste
- 2 tbsp heavy cream Or coconut cream for dairy-free
- 1 tbsp mirin Or 1 tbsp water + 1/2 tsp sugar
- 1 tbsp fresh ginger Finely grated
- 1 tsp soy sauce Or tamari for gluten-free
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp cornstarch Mixed with 1 tsp water (optional, for thicker glaze)
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain the crispy edges, rather than the microwave.
Make-Ahead: The creamy miso mixture can be whisked together up to 2 days in advance and stored in the fridge.
Substitutions: If you cannot find white miso, yellow miso works but has a stronger flavor. For a nut-free version, ensure the mirin is pure.
Serving Suggestions: Serve immediately over steamed jasmine rice or quinoa to soak up the delicious sauce. Garnish with sliced scallions and toasted sesame seeds for crunch.
Make-Ahead: The creamy miso mixture can be whisked together up to 2 days in advance and stored in the fridge.
Substitutions: If you cannot find white miso, yellow miso works but has a stronger flavor. For a nut-free version, ensure the mirin is pure.
Serving Suggestions: Serve immediately over steamed jasmine rice or quinoa to soak up the delicious sauce. Garnish with sliced scallions and toasted sesame seeds for crunch.