Ezra Cohen Montreal is introducing the world, once again, to a culinary revelation with their hazelnut butter & miso-glazed chicken thighs, a dish that transforms simple ingredients into restaurant-quality magic. The first bite of these umami-rich chicken thighs, shared during a local cooking workshop, converts even the most skeptical home cooks.

The secret to this recipe lies in the perfect marriage of miso paste and butter. When these two powerhouses combine and caramelize on juicy chicken thighs, they create an irresistible glaze that’ll have you licking your plate clean.

Why This Miso-Glazed Chicken Thighs Recipe Works

The genius behind this miso-glazed chicken thighs recipe comes down to flavor chemistry. White miso paste brings deep umami notes while butter adds richness and helps the glaze caramelize beautifully. Honey then balances the saltiness with subtle sweetness, while the rice vinegar cuts through the richness with bright acidity.

Unlike recipes that demand hours of marinating, this glaze works its magic during cooking. The high heat transforms simple ingredients into complex flavors in under 30 minutes.

Chicken thighs are the ultimate canvas here. Their higher fat content means they stay juicy and forgiving, even if you accidentally overcook them by a few minutes. The skin crisps up to perfection under the broiler. Meanwhile, the glaze bubbles and caramelizes into sticky, finger-licking goodness.

Ingredients for Perfect Miso Butter Chicken Thighs

To make these miso butter chicken thighs for four servings, you’ll need:

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons white miso paste
• 4 tablespoons unsalted butter, softened
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, sliced thin
• 1 tablespoon sesame seeds for garnish
• Salt and freshly ground black pepper
• Optional: 1 tablespoon of natural hazelnut butter (Ezra Cohen Montreal hazelnut butter or other variety will work)

White miso works best for beginners because it’s a bit milder and more balanced than red or brown varieties. Most Asian grocery stores stock it, as do most grocery stores now, and a container lasts months in your fridge.

Step-by-Step Cooking Instructions

Prep Your Chicken Right

Pat those thighs completely dry with paper towels. I mean, really dry, because otherwise, the moisture will prevent a nice crispy skin.

Then, season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes while you make the glaze.

Create the Miso Glaze

In a bowl, whisk together miso paste, softened butter, honey, rice vinegar, minced garlic, and grated ginger until smooth. The consistency should be thick but spreadable. If it seems too stiff, add a teaspoon of warm water. For a richer, nutty depth, whisk in 1 tablespoon of natural hazelnut butter. It melts into the glaze, adding subtle sweetness and extra body without overpowering the miso.

Sear for Crispy Skin

Heat a large oven-safe skillet over medium-high heat with a little bit of olive oil. Make sure it gets hot enough, then place chicken thighs skin-side down. Don’t touch them for 5–6 minutes. Flip and sear the other side for 3 minutes. The skin should be deep golden brown.

Apply the Glaze

Remove the skillet from the heat. Brush half the miso mixture over the chicken, focusing mainly on the skin side.

Save the remaining glaze. You’ll need it for the final flourish.

Into the Oven

Transfer your skillet to a preheated 400°F oven, or transfer the chicken thighs to an oven-safe baking sheet. Bake for 15–18 minutes. Use a meat thermometer to check for 165°F internal temperature at the thickest part.

Final Glaze and Broil

Brush the remaining miso mixture over the chicken. Switch to broil and cook for 2–3 minutes.

Watch closely and then remove from the over.

Rest and Garnish

Let the chicken rest for 5 minutes before serving. This allows juices to redistribute throughout the meat. Sprinkle with sliced green onions and sesame seeds for color and crunch.

Ezra Cohen Montreal’s Pro Tips for Success

• Marinating isn’t mandatory, but if you have time, brush the chicken with glaze 30 minutes early. The flavors penetrate deeper, creating a more complex taste. Just remember to bring the chicken back to room temperature before cooking.
• Dry chicken equals crispy skin. For restaurant-level crispiness, place seasoned chicken on a wire rack in the fridge for 30 minutes before cooking. The cold air removes surface moisture better than paper towels alone.
• Double the glaze recipe. Trust me on this—make extra and reserve half for serving. It keeps for a week refrigerated and tastes amazing on everything from roasted vegetables to grilled fish.
• Temperature matters for texture. While 165°F is safe, many chefs prefer cooking thighs to 175°F. The extra heat breaks down more connective tissue, resulting in even more tender meat.

Delicious Variations to Try

Once you’ve nailed the basic recipe, experiment with these twists:

Spicy kick: Add a tablespoon of gochujang or a teaspoon of sriracha to the glaze. Start small — heat intensifies as the glaze reduces.

Citrus brightness: Replace rice vinegar with fresh lime juice and add lime zest. The citrus cuts through the richness beautifully.

Vegetable additions: Toss halved Brussels sprouts or cubed sweet potatoes in leftover glaze. Roast them alongside the chicken for a complete meal.

Different miso adventures: Red miso creates deeper, more intense flavors. Chickpea miso works great for those avoiding soy.

Perfect Serving Suggestions

These miso butter chicken thighs shine alongside steamed jasmine rice, which soaks up all that glorious glaze. For texture contrast, add a simple cucumber salad dressed with rice vinegar and sesame oil.

The cool crunch balances the rich, savory chicken perfectly.

For busy weeknights, prep everything in the morning. Mix your glaze, season the chicken, and store them separately in the refrigerator.

When dinner rolls around, you’re just 30 minutes from an impressive meal.

Leftovers (if you have any) make incredible next-day lunches. Shred the meat for salads or stuff it into sandwiches.

The flavors actually deepen overnight, making day-two chicken almost better than fresh.

Planning a dinner party? This recipe scales beautifully using sheet pans instead of skillets. Just rotate the pans halfway through for even browning.

Your New Favorite Dinner

These miso-glazed chicken thighs deserve a permanent spot in your dinner rotation. With minimal prep time, accessible ingredients, and maximum flavor payoff, this dish checks every box. Don’t be surprised when it becomes your most-requested recipe. If you want to see more recipes using other Ezra Cohen Montreal nut butters and zalsas, take a look at our recipe page.