Miso-Glazed Chicken Thighs with Bok Choy
Tender chicken thighs coated in a savory-sweet miso glaze and served with lightly steamed bok choy for a balanced, flavorful meal. This japanese-inspired chicken (whole30) ready in about 45 minutes pairs white miso paste, apple cider vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (bone-in, skin-on, 6 oz total) chicken thighs
- 2 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 4 cups, chopped bok choy
- 2 cloves, minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry with paper towels. In a bowl, whisk miso paste, apple cider vinegar, sesame oil, 1/4 tsp salt, and 1/8 tsp pepper until smooth.
- Step 2: Rub miso mixture evenly over chicken thighs, ensuring all sides are coated. Let marinate for 15 minutes while preheating oven.
- Step 3: Preheat oven to 425°F (220°C). Place chicken thighs skin-side up in a single layer on a parchment-lined baking sheet. Bake for 25 minutes until the skin is crispy and internal temperature reaches 165°F (74°C).
- Step 4: While chicken bakes, heat a splash of water in a skillet over medium heat. Add bok choy and minced garlic, stirring frequently for 3-4 minutes until tender but still crisp. Season with a pinch of salt.
- Step 5: Serve chicken thighs with steamed bok choy, spooning any pan juices over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Chicken Thighs with Bok Choy take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Chicken Thighs with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Chicken Thighs with Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Chicken Thighs with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Chicken Thighs with Bok Choy whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
