This summer, I’ve been on a miso-mango kick. I’m claiming both as 2026 summer staples that are amazing on their own but really shine together. Today’s miso chicken thighs with coconut rice and mango slaw includes the juiciest chicken marinated in a miso, coconut aminos, and chili-garlic sauce. While the chicken bakes, the coconut rice and mango slaw get prepped, and by the time the chicken’s done, everything else is too—your summer of efficiency is here!
If you have a grill, use that and skip turning on the oven—make sure to brush on extra marinade to use it all up! If you don’t use miso paste often (or ever), this is a great entry point. I included notes on using up the rest of the jar to keep things low-waste.
What's been your summer staple ingredient lately? I want to know what I'm missing!!
And then there’s this week’s dinner plan! Which includes five easy, delicious weeknight dinner recipes (including the miso chicken!) that have easy-to-prep components. The prep day guide walks you through a prep-ahead plan to get ahead! If you love component prep, you’ll love this week’s plan.
And I think those of you who may be returning from vacation weeks will find this one especially helpful, easy, and nourishing—plus the color-coded grocery list takes all the work off your plate 😇
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white miso paste
Miso paste is a traditional Japanese paste made from fermented soybeans (we love fermented foods!). Its main flavor profile is umami, so it’s very rich and savory. White miso paste is sweeter and milder in flavor than other options like red miso. If you can’t find it, swap for 1 tablespoon of coconut aminos or reduced-sodium soy sauce to keep a little umami boost, but I highly recommend using it!
use up leftovers
Depending on the options at your grocery store, you may have miso paste left over. Here are my recommendations for using it up:
make the miso edamame salad from the 30-20-10 summer challenge!
make the exact marinade from today with salmon filets, or make the Miso Salmon from Don’t Think About Dinner (page 271)
freeze the miso into small cubes or in a sealed bag or container (and make this chicken in the fall!)
Miso lasts for a while in the fridge, so you don’t need to use it all at once.
miso chicken thighs with coconut rice and mango slaw
serves 4 | prep time: 15 minutes, plus 15 minutes chilling time | cook time: 25 minutes
gluten-free, dairy-free, nut-free
For the miso chicken thighs