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.
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.