Miso Mayo Roast Chicken Recipe: The Secret to Juicy, Umami-Rich Chicken

Miso Mayo Roast Chicken (みそマヨローストチキン)

Miso Mayo Roast Chicken is an incredibly appetizing main dish where chicken is marinated in a savory-sweet glaze and slow-roasted until fragrant. This dish achieves a deep, complex flavor by combining two staples of the Japanese pantry: Miso and Mayonnaise.

Beyond this roast, “Miso-Mayo” is a versatile, all-purpose sauce—perfect as a dip for vegetable sticks or a glaze for grilled fish. While this recipe features chicken thighs, you can easily substitute chicken breast or pork; the marinade ensures the meat stays tender and juicy even under high heat.

The Science: “Double Enzyme Action”

The Power of Miso: Enzymes in miso break down proteins, naturally tenderizing the meat from the inside out.
The Power of Mayonnaise: The vinegar helps further decompose proteins, while the oil and egg yolks boost moisture retention, sealing in every drop of juice.

Nutrition Facts (Per Recipe)

Calories	Protein	Total Fat	Total Carbs	Sodium
900 kcal	64.7 g	63.5 g	22.7 g	6.3 g

(Note: Values include the full marinade used for the chicken.)

Ingredients (Serves 2)

Chicken Thighs: 360g
☆ Red Miso: 36g (Recommended: Fundokin “Ofukuro Akamiso”)
☆ Half-Calorie Mayonnaise: 36g
☆ Sugar: 12g
☆ Sake: 5g

Cooking Instructions

⋈*The red miso that I always use is Fundokin’s “Ofukuro Akamiso”. The scent is not too strong, so it is easy to match with various dishes.　Click here for Fundokin’s website.　👉　https://www.fundokin.co.jp

Prepare the Marinade: In a small bowl, whisk together the red miso, mayonnaise, sugar, and sake until smooth.
Prep the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Trim away any excess fat (pale yellow/mushy sections) and white connective tissue. Cut the thighs in half if they are particularly large.
Marinate: Coat the chicken thoroughly in the miso-mayonnaise mixture. Place in a sealed container or bag and refrigerate for 2 to 8 hours.
Preheat & Prep for Baking: Preheat your oven to 250°C (482°F).
Clean the Meat: Gently wipe away the excess marinade from the surface of the chicken (miso burns easily!) and arrange the pieces on a baking tray.
Roast: Place the tray on the middle rack. Roast for 25 minutes.
- > Tip: If the surface begins to darken too quickly, loosely cover the chicken with aluminum foil.
Serve: Once cooked through and golden brown, let the chicken rest for a few minutes, then slice into bite-sized pieces.

Pro-Tip: Choosing Your Miso

Miso varies by fermentation time and base (rice, barley, or soybean).

Red Miso (Aka Miso): Used here for its bold, salty-sweet umami and deep color.
White Miso (Shiro Miso): Sweeter and milder; great for a more delicate flavor.
Awase Miso: A balanced blend of both.
Mugi Miso: Made with barley. If you see black fibers, don’t worry—they are safe dietary fibers! For a smoother texture, you can strain the miso before mixing the sauce.

White miso on the left and red miso on the right. Awase miso(mixed miso) is a blend of several types of miso. If you want to know more about miso, please click here. 👉 **Japanese traditional seasoning miso**

mugi-miso — **Mugi miso** (made with barley koji) may occasionally contain black barley fiber.These fibers are dietary fiber and are completely safe to consume as is. However, if you prefer a smoother texture, we recommend choosing a product that does not contain these dark fibers.

📖Related Link: Read the Japanese version of this article here! []　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!