Kitchen notes · a little help before you start
Maple Miso Chicken
Maple and miso make a glossy, savory sweet glaze around browned chicken pieces. The caramelized sauce clings to the skin, with scallions adding a fresh bite at the end. The rich miso flavor gives the sweetness a satisfying depth.
- Prep
- 5 min
- Cook
- 7 min
- Total
- 12 min
- Original yield
- Serves 2
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Smooth the glaze
Stir maple syrup, miso and sake together until no lumps remain before beginning to cook the chicken.
2. Brown skin side first
Lay the chicken skin side down in the warm pan and let that side brown before flipping.
3. Wipe excess fat
Wipe as much fat from the pan as possible before adding the maple miso glaze to the browned chicken.
Get to know the ingredients
Chicken
Use boneless skin on thighs cut into bite size pieces before browning them on both sides.
Miso
Mix the miso thoroughly with maple syrup and sake so it forms a smooth sauce without lumps.
Scallions
Slice the scallions at an angle and add them once the glaze is thick, tossing briefly to cook.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Maple Miso Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss in scallions
When the maple miso sauce is thick, add scallions and toss a few times to cook them into the glaze.
A little more help as you go
Raise heat for glaze
Turn the heat up after adding the glaze so the sake cooks off and the maple miso mixture caramelizes.
Brown both sides
Flip the chicken after its first side browns and let the second side color before adding the sauce.
A few questions you might have
Should the miso sauce be smooth first?
Yes. Mix maple syrup, miso and sake until free of lumps before adding the glaze to the chicken.
Which side of the chicken goes down first?
Start skin side down and brown it for about two minutes before turning to brown the other side.
Why wipe fat from the pan?
The directions remove as much fat as possible before the glaze goes in to coat and caramelize around the chicken.
When do the scallions go in?
Wait until the maple miso sauce is thick, then toss the scallions through briefly to cook them.
When should I increase the heat?
Raise it after adding the glaze so the sake cooks off and the maple syrup and miso caramelize.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
