Wednesday, May 11, 2022

Miso-Butter Glazed Chicken by @LeslieKarst


Miso is a fermented soybean paste commonly used in Japan, and I keep a packet of it in my fridge (where it keeps well for months) all the time, as a tiny bit of the condiment acts as a fabulous flavor bomb for many types of savory dishes. Feel free to experiment with this wonderful ingredient by adding a little to salad dressings, marinades, soups, whatever! (But note that it’s VERY salty, so add only a bit at a time—a little goes a long way.)

The recipe here makes an amount of sauce/glaze which is enough to coat chicken to feed at least eight people, though the photos show only two large thighs for a dinner I made for Robin and me. But the leftover glaze will keep just fine, covered, in the fridge for later meals. 


Miso-Butter Glazed Chicken


3 large cloves garlic, finely-chopped

4 tablespoons butter

2 tablespoons miso (I used the yellow variety, but white miso would also work)

1 cup mirin (sweet rice wine—can substitute sake)

2 tablespoons lemon juice (1 small lemon)

chicken breasts or thighs

neutral vegetable oil (such as canola), to brush on chicken

black pepper

chopped chives for garnish (optional)



Melt the butter in a large skillet over medium-low heat, then add the garlic and cook, stirring occasionally, till soft—about five minutes. Add the miso and stir until incorporated and not lumpy. 


Add the mirin and simmer sauce, stirring occasionally, for five minutes.


Squeeze in the lemon juice and stir into sauce. 


This much of the recipe can be made in advance, and the sauce can sit on the stove for several hours until you’re ready to glaze the chicken.

Preheat the oven to 375° F.

Brush the chicken parts with a little oil, then season with black pepper. (Don’t salt them, as the sauce is already plenty salty.) 


Roast the chicken for about 20 minutes—till just starting to brown—then remove from oven and baste with the glaze. 


Continue roasting until the chicken reads 165° on an insta-read thermometer, then baste again with the glaze and let cook another five minutes or so, until the second round of glaze has time to brown. (You can finish the chicken under the broiler if you like, but make sure to watch it closely, as it can burn quickly!)


Serve the chicken over rice with a tossed green salad, or—as I did—with roasted potatoes and Brussels sprouts. If there’s extra glaze, reheat it and pour it into a small pitcher to pass around the table for folks to drizzle it on their rice or potatoes.

🍃  🐓 🍋   

The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.

An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.

Leslie’s website
Leslie also blogs with Chicks on the Case
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THE FRAGRANCE OF DEATH, coming Aug. 2, 2022, 

is now available for pre-order!



Praise for Leslie's most recent Sally Solari mystery, the Lefty Award-nominated MURDER FROM SCRATCH:

“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”

Ellery Queen Magazine (featured pick)

All five Sally Solari Mysteries are available through AmazonBarnes and Noble, and Bookshop.


Dying for a TasteA Measure of Murder, and Murder from Scratch are also available as AUDIOBOOKS from Audible!


  1. The miso butter chicken looks really good & I have a bottle of mirin in the pantry so I'm all set to make it. Thanks for sharing the recipe.

  2. I'm often wanting ideas for using miso.
    This looks great. I'll try is out this weekend.