This miso maple chicken with chilli roast squash is an easy dinner that's packed with sweet, savoury and spicy flavour. The combination of umami-rich miso and sweet maple creates a delicious glaze for the chicken, while the chilli roast squash adds warmth and a little heat.
It's a brilliant weeknight dinner when you want something quick and full of flavour, but it's also special enough for a relaxed weekend meal. Serve it with rice or your favourite greens for a satisfying dinner that's perfect for autumn and winter.
Miso is a traditional Japanese fermented paste made from soybeans and koji - it has a rich, savoury umami flavour.
There are several varieties of miso, but white miso is particularly useful in recipes like this because it has a relatively mild, slightly sweet flavour that works beautifully with maple syrup.
When combined with maple, miso creates a delicious balance of sweet, salty and savoury flavours, making it an excellent glaze for chicken.
This miso maple chicken is especially good in autumn and winter when squash is at its best. The combination of sweet roasted squash, warming chilli and rich miso maple chicken makes it a comforting dinner for cooler evenings.
It's a great alternative to traditional autumn casseroles and roasts when you want something a little lighter but still packed with flavour.
Tips
- Optional variations:
- Make it spicy - add extra chilli flakes, fresh red chilli or a little crispy chilli in oil.
- Use honey instead of maple - honey works very with miso if you don't have maple syrup.
- Try chicken thighs - chicken thighs make an excellent alternative to chicken breast as they remain juicy during cooking.
- Make it citrusy - a little lime or orange zest can cut through the richness and sweetness.
- Make it vegetarian - use the same flavour combination with tofu instead of chicken. Check that your miso and other ingredients are suitable for a vegetarian/vegan diet.
- This miso maple chicken with chilli roast squash recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Miso maple chicken has a delicious balance of savoury, salty and sweet flavours. Miso provides deep umami flavour while maple syrup adds sweetness, with chilli providing a little heat.
White miso is a particularly good choice because it has a relatively mild and slightly sweet flavour. Other varieties can be used, although darker miso will produce a stronger, saltier flavour.
Yes - honey makes a good substitute for maple syrup, although it has a slightly different flavour and may caramelise differently during cooking.
Yes - depending on the recipe. Chicken breast can be used but take care not to overcook it as it is leaner than chicken thighs.
The miso and maple glaze itself isn't necessarily spicy. The chilli roast squash adds the heat, so you can easily adjust the amount of chilli to suit your taste.
Yes - reduce the amount of chilli or leave it out completely. The miso and maple combination will still provide plenty of flavour.
Yes - if your recipe uses the mixture as a marinade or glaze, it can generally be prepared ahead and refrigerated until needed.
Yes - butternut squash is an excellent choice for this recipe because its natural sweetness works particularly well with maple and chilli.
Yes - other roasting squash varieties can work well, provided they are cut into appropriately sized pieces and cooked until tender.
The chicken may be suitable for freezing, but the texture of the roasted squash can change after freezing and reheating. For the best result, prepare the squash fresh.
Miso is not automatically gluten-free. Check the packaging carefully, particularly if you need to avoid gluten, as some varieties can contain grains such as barley.
Steamed jasmine rice, noodles, steamed greens and simple salads all work well. Coconut rice would be particularly good with the sweet and savoury flavours of the chicken.
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How to make this Miso Maple Chicken with Chilli Roast Squash
Ingredients
- 500g butternut squash, peeled, deseeded and cut into 3cm chunks
- 1 tbsp olive oil
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 2 tbsp white miso
- 2 tbsp maple syrup
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic cloves, crushed
- 10g fresh ginger, grated
- 1 tbsp rice vinegar
- 4 large chicken breasts (approx. 1kg), each breast butterflied into 2 pieces
- 2 tsp sesame seeds, to garnish
- 3 spring onions, sliced, to garnish
- a small handful of coriander, chopped, to garnish
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- In a large bowl, toss the squash with the olive oil and chilli flakes, season with salt and freshly ground black pepper. Transfer the seasoned squash to a large baking tray or roasting tin and roast for 20 minutes in an even layer, tossing the chunks halfway through.
- In a small bowl whisk together the miso, maple syrup, dark soy, sesame oil, garlic, ginger and rice vinegar.
- Pat each piece of chicken dry with kitchen roll than place them in a large bowl. Pour over the miso and maple mixture and ensure each piece of chicken is thoroughly coated.
- Push the roasted chunks of squash to the sides of the baking tray or roasting tin and place the coated chicken down the centre. Pour any remaining miso and maple mixture in the bowl over the chicken. Roast for 20 minutes, turning the chicken pieces over halfway through. I use a meat thermometer to check the chicken is cooked to 74C.
- Transfer the chicken and butternut squash to a serving platter and garnish with sesame seeds, sliced spring onions and chopped coriander.
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Miso Maple Chicken with Chilli Roast Squash
Ingredients
- 500 g (17.6 oz) butternut squash peeled, deseeded and cut into 3cm chunks
- 1 tbsp olive oil
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 2 tbsp white miso
- 2 tbsp maple syrup
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic cloves crushed
- 10 g (2 tsp) fresh ginger grated
- 1 tbsp rice vinegar
- 4 large chicken breasts (approx. 1kg) each breast butterflied into 2 pieces
- 2 tsp sesame seeds to garnish
- 3 spring onions sliced, to garnish
- a small handful of coriander chopped, to garnish
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- In a large bowl, toss the squash with the olive oil and chilli flakes, season with salt and freshly ground black pepper. Transfer the seasoned squash to a large baking tray or roasting tin and roast for 20 minutes in an even layer, tossing the chunks halfway through.
- In a small bowl whisk together the miso, maple syrup, dark soy, sesame oil, garlic, ginger and rice vinegar.
- Pat each piece of chicken dry with kitchen roll than place them in a large bowl. Pour over the miso and maple mixture and ensure each piece of chicken is thoroughly coated.
- Push the roasted chunks of squash to the sides of the baking tray or roasting tin and place the coated chicken down the centre. Pour any remaining miso and maple mixture in the bowl over the chicken. Roast for 20 minutes, turning the chicken pieces over halfway through. I use a meat thermometer to check the chicken is cooked to 74C.
- Transfer the chicken and butternut squash to a serving platter and garnish with sesame seeds, sliced spring onions and chopped coriander.
Notes
- Optional variations:
- Make it spicy - add extra chilli flakes, fresh red chilli or a little crispy chilli in oil.
- Use honey instead of maple - honey works very with miso if you don't have maple syrup.
- Try chicken thighs - chicken thighs make an excellent alternative to chicken breast as they remain juicy during cooking.
- Make it citrusy - a little lime or orange zest can cut through the richness and sweetness.
- Make it vegetarian - use the same flavour combination with tofu instead of chicken. Check that your miso and other ingredients are suitable for a vegetarian/vegan diet.
- This miso maple chicken with chilli roast squash recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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