In a mixing bowl, whisk together the white miso paste, soy sauce, honey, mirin, rice vinegar, and minced garlic. This is your miso chicken marinade.

Add the chicken thighs to the bowl and coat them well. Cover and marinate in the fridge for at least 1 hour, but I recommend 2 hours if you’ve got the time. It helps the flavor really get into the chicken.

Tip: Don’t marinate overnight—miso is salty and can make the chicken too strong.

Heat 1 tablespoon of oil in a nonstick or cast-iron skillet over medium-high heat.

Remove excess marinade from the chicken (just shake it off gently) and place the pieces into the hot pan. Let the chicken cook undisturbed for 4–5 minutes on the first side to get a nice sear.

Flip and cook for another 4–5 minutes, then reduce heat to medium-low and cover. Cook another 8–10 minutes until fully cooked through.

Pro Tip: You want the miso glaze to caramelize but not burn—so don’t rush it. If it’s browning too fast, lower the heat slightly.

Let the chicken rest for a few minutes after cooking. Slice or serve whole, and sprinkle chopped green onions on top for freshness and crunch.