First, grab your chicken thighs and pop them into a large Ziploc bag. Now, let’s make some magic happen. Whisk together the melted butter, miso paste, dark brown sugar, soy sauce, Mirin, garlic, ginger, sesame oil, and black pepper in a small bowl. The aroma alone will have you dreaming of dinner. Reserve ½ cup of this divine marinade for basting later.

Pour the remaining marinade over the chicken in the Ziploc bag. Seal it up and give it a good massage—yes, the chicken deserves a little spa treatment. Place the bag on a rimmed baking sheet, just in case of any sneaky leaks, and let it marinate for at least 2 hours. If you can let it sit overnight, even better. This extra time lets all those wonderful flavors mingle and get to know each other.

​When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature. This step is crucial because we want that sweet glaze to caramelize perfectly while ensuring the chicken cooks through.

Heat your oven to a sizzling 425 degrees. Line a rimmed baking sheet with parchment paper. Arrange the chicken thighs skin-side-down in a single layer on the parchment paper-lined pan.

​Pop the chicken into the oven and roast for 20 minutes. Then, flip those thighs so they’re skin-side-up and baste with the reserved marinade. Continue roasting for another 20 minutes until the skin is gloriously golden brown and crisp.

For the final touch, baste one last time and roast for an additional 5 minutes. Your kitchen will be filled with an irresistible aroma that will have everyone hovering around, eagerly waiting. The internal temperature of the chicken should be between 160 to 165 degrees—perfectly cooked and juicy.

Garnish with a sprinkle of toasted sesame seeds on each piece, if desired.