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  • 1 cup reduced-sodium soy sauce
  • 1 cup mirin
  • 1 cup sugar
  • 1 teaspoon red chili flakes
  • 1/4 cup garlic, minced
  • 1/4 cup chopped green onions
  • 1/4 cup brown rice vinegar
  • 1/4 cup brown miso
  • 12 boneless chicken thighs, fat trimmed
  • 1 tablespoon peanut oil
  • 1 onion, sliced
  • Tortillas
  • 2 jalapenos, sliced
  • Thinly sliced cabbage
  • Chopped cilantro
  • Lime wedges


  1. To prepare sauce and marinade, combine all ingredients and bring to boil. Remove from heat and let cool. Once the marinade has cooled, set aside 1/4 cup marinade for glazing chicken. 
  2. To prepare chicken, place chicken thighs in a zip-top plastic bag. Add remaining marinade and seal bag. Place in refrigerator for at least 12 hours.
  3. Heat oil in a large sauté pan. Add chicken and sauté until done, about 12 minutes. Remove chicken from pan. Add onions and jalapenos and sauté 5 minutes. 
  4. Place chicken on tortillas, drizzle with reserved marinade and top with onions, jalapeños, cabbage, cilantro and lime wedges. 
Recipe courtesy of Marination, Seattle, Washington.

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The recipe was originally published as Spicy Miso Chicken Tacos on

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