Gluten Free Miso Chicken Recipe

For years, miso was somewhat of a mystery ingredient to me.  When I started eating gluten free, I knew that I had to stay away from miso soup if I ate at a Japanese restaurant, so I sort of just assumed miso was off the table in all recipes.

Turns out I was wrong!! *Insert cheering and excited face* 🙂

What Is Miso?

It turns out miso is an amazing ingredient to cook with, both for taste and for nutrition content. Miso is a Japanese seasoning that is made from a blend of soybeans, sea salt, a culture and rice.  NOTE: Not all are gluten free. Some are made from barley or wheat, in which case it is not gluten free.

Miso is fermented and any fermented foods are amazing for your digestion and gut bacteria.

Where Can You Buy Miso?

At this point, I’ve never found miso in the regular grocery store, but you can definitely buy it at the health food store, and perhaps even the Asian food markets like T&T. It's in the refrigerated section.

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins




  • 1 package chicken thighs or breasts - about 8 thighs or 4 breasts
  • 1 TBSP miso paste
  • 1 piece of fresh ginger, minced (approx 1 inch)
  • 2 small cloves garlic, minced
  • 1 TBSP hot sauce (I used Cholula brand)
  • 1 TBSP olive oil, or melted coconut oil


  1. Preheat oven to 350F
  2. Mince garlic & ginger - it's super fast to do this in the food processor by turning it on empty and dropping the garlic and ginger in while it's on
  3. Place the minced garlic and ginger in a bowl and add in all remaining ingredients, except for the chicken and whisk together
  4. Place sauce over the chicken
  5. Place chicken on baking sheet, lined with parchment paper
  6. Bake for 30 minutes, or until no part of the chicken is translucent.

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