Miso Chicken Thighs with Coconut Rice & Mango Slaw
Miso Chicken Thighs with Coconut Rice & Mango Slaw
Ingredients
For the Miso Chicken Thighs
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 garlic, minced
- 1 inch fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coconut Rice
- 1 cup jasmine rice
- 1 can full-fat coconut milk, 13.5 oz / 400ml
- 1/2 cup water
- 1/2 teaspoon salt
For the Mango Slaw
- 1 mango, large, diced
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Pat the chicken thighs dry thoroughly with a paper towel. Place them in a large bowl.
⏱️ 2 min
- 2
In a separate small bowl, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Pour the prepared marinade over the chicken thighs. Use your hands to ensure each piece is fully coated. Marinate for a minimum of 30 minutes, or for best results, refrigerate overnight.
⏱️ 3 min
- 4
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
⏱️ 2 min
- 5
In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, and salt.
⏱️ 2 min
- 6
Bring the rice mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes.
⏱️ 20 min
- 7
Remove the saucepan from the heat, keeping the lid on, and let it rest for another 5-10 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
⏱️ 10 min
- 8
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 9
Arrange the marinated chicken thighs, skin side up, on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
⏱️ 35 min•🌡️ 400
- 10
In a large mixing bowl, combine the diced mango, shredded red cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro.
⏱️ 8 min
- 11
In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
⏱️ 3 min
- 12
Pour the dressing over the slaw ingredients in the large bowl.
⏱️ 1 min
- 13
Toss everything together until the vegetables and mango are evenly coated with the dressing.
⏱️ 2 min
- 14
Fluff the coconut rice gently with a fork before serving.
⏱️ 1 min
- 15
Serve the crispy miso chicken thighs alongside the creamy coconut rice and the vibrant mango slaw for a complete and flavorful summertime meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken Thighs with Coconut Rice & Mango Slaw
For the Miso Chicken Thighs
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 garlic, minced
- 1 inch fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coconut Rice
- 1 cup jasmine rice
- 1 can full-fat coconut milk, 13.5 oz / 400ml
- 1/2 cup water
- 1/2 teaspoon salt
For the Mango Slaw
- 1 mango, large, diced
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Pat the chicken thighs dry thoroughly with a paper towel. Place them in a large bowl.
⏱️ 2 min - 2
In a separate small bowl, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, salt, and black pepper until well combined.
⏱️ 5 min - 3
Pour the prepared marinade over the chicken thighs. Use your hands to ensure each piece is fully coated. Marinate for a minimum of 30 minutes, or for best results, refrigerate overnight.
⏱️ 3 min - 4
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
⏱️ 2 min - 5
In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, and salt.
⏱️ 2 min - 6
Bring the rice mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes.
⏱️ 20 min - 7
Remove the saucepan from the heat, keeping the lid on, and let it rest for another 5-10 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
⏱️ 10 min - 8
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 9
Arrange the marinated chicken thighs, skin side up, on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
⏱️ 35 min•🌡️ 400 - 10
In a large mixing bowl, combine the diced mango, shredded red cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro.
⏱️ 8 min - 11
In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
⏱️ 3 min - 12
Pour the dressing over the slaw ingredients in the large bowl.
⏱️ 1 min - 13
Toss everything together until the vegetables and mango are evenly coated with the dressing.
⏱️ 2 min - 14
Fluff the coconut rice gently with a fork before serving.
⏱️ 1 min - 15
Serve the crispy miso chicken thighs alongside the creamy coconut rice and the vibrant mango slaw for a complete and flavorful summertime meal.
⏱️ 1 min