If you’re looking for an easy, flavor-packed weeknight dinner that requires zero fuss, these Miso Mayo Crispy Baked Chicken Thighs are it. The skin gets golden and crunchy, the meat stays juicy, and the whole thing comes together with just a handful of pantry staples. No searing, no flipping, and no complicated steps, just perfectly crispy chicken straight from the oven.

Why I Love This Recipe

There are a lot of baked chicken recipes out there, but this one has everything I love: big flavor, minimal effort, and a crispy skin that rivals restaurant-style chicken. The Ayoh Miso Mayo adds deep umami richness, while the mayo itself helps the skin crisp up in the oven. No stovetop sear needed here.

An honestly, one of my favorite parts? Bone-in, skin-on chicken thighs are always cheap. I got 1.5 lbs for around $4 at my local grocery store, and they’re so much more flavorful than boneless cuts. It’s one of those rare wins where the affordable option also happens to taste better.

The Secret: Mayo Makes it Crispy

If you’ve never baked chicken with mayo before, it might sound a little strange, but I promise that it’s a total game changer. Mayo is made mostly of oil and egg, which means it helps the chicken skin crisp up evenly while keeping the meat underneath incredibly tender. The result is crispy, golden-brown skin that looks and tastes like you seared it, without any of the mess or extra dishes.

Quick FAQ

What if I can’t find Ayoh Mayo anywhere near me? That’s okay, just use regular mayo! Mix 3 tbsp of plain mayo with 2 tsp of miso paste and a splash of soy sauce for a similar umami flavor.

Do I need to sear the chicken first? Nope. The combination of the mayo and broiling it off at the end crisps the skin perfectly in the oven, no skillet required.

What should I serve with it? These crispy chicken thighs go perfectly with my 5-Minute Roasted Green Beans and white rice. To make this an even easier weeknight meal, use microwaved minute rice.

If you liked this recipe…

Try my Easy Roast Chicken Leg Quarters recipe!

Print Recipe

Miso Mayo Crispy Baked Chicken Thighs

These Mayo Miso Crispy Baked Chicken Thighs are an easy, flavor-packed weeknight dinner with the crispiest skin you'll ever bak (with no searing required!). The secret? Mayo. It locks in moisture while crisping the skin to golden perfection. This receipt delivers juicy, umami-rich chicken in under 40 minutes.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Main Course

Keyword: Baked Chicken Thighs, Chicken, Chicken Thighs, Crispy Chicken Thighs, Easy, Easy Dinner, Oven Baked Chicken, Quick Dinner, Quick Recipes

Servings: 4 people

Equipment

• Sheet Pan
• Metal Cooling Rack
• Aluminum Foil
• Mixing Bowl

Ingredients

• 1.5 lb Bone-in, Skin-on Chicken Thighs
• Ayoh Mayo Miso Mayo
• 1 tbsp Ground Ginger
• 1 tbsp All-Purpose Seasoning
• 4 tbsp Low Sodium Soy Sauce
• Salt & Pepper to taste

Instructions

• Preheat oven to 400℉ (200℃). Line a rimmed sheet pan with foil and place a metal cooling rack inside.
• Pat the chicken dry with paper towels (this helps the mayo stick and ensures the chicken skin gets cripsy).
• Mix the coating: In a medium mixing bowl, combine about 3-4 tbsp of Ayoh Mayo Miso Mayo, ground ginger, soy sauce, salt, pepper, and your favorite all-purpose seasoning. Stir to combine, making sure every part (especially the skin) is well covered.
• Bake: Arrange the thighs skin-side up on the pan and bake for 30 minutes.
• After 30 minutes, turn the oven broiler setting to high and broil for 3-4 minutes, or until the skin is crispy and golden brown (be careful not to burn).
• Let the chicken rest for 5 minutes before serving.