Pin it
Whenever I need a bold dinner in no time, garlic miso chicken is my go-to. Chicken thighs, miso, and garlic mix together for a deep, cozy flavor hit. There’s no prepping ahead. Just mix, toss, and you’re basically done.
When I first got an air fryer, I was excited to try quick Japanese-inspired meals. This chicken took off as a go-to and hasn’t left my rotation. It saves the day whenever I want dinner with zero hands-on time.
Yummy Ingredients
- Minced garlic: packs in a punchy aroma, so grab those fat, fragrant cloves
- Soy sauce: gives richness and color, grab the low-sodium kind to keep balance
- Honey: a silky, sweet finish — make sure it’s liquid and pure
- Mirin: brings gentle sweetness, try to find the Japanese ones with rice first on the label
- Rice vinegar: levels out sweetness with gentle acidity; unseasoned is best
- White miso paste: super umami and a little tangy, hunt down a sealed, fresh tub
- Minced green onions: fresh-tasting with a subtle bite — bright green and snappy are best
- Green onions and cilantro for topping: adds a crisp, cool touch, freshen things up with just-cut herbs
- Boneless skinless chicken thighs: extra juicy and flavorful, evenly sized pieces cook up best
Tasty Steps
- Finish and Plate:
- Brush your cooked chicken with its tasty juices and throw it onto a serving plate. Sprinkle over those green onions and cilantro for extra freshness.
- Give It Some Color:
- After air frying, pop the chicken under your broiler for two minutes. That’ll make the miso and honey get nice and golden. Flip if you want more color. The chicken should be 165 degrees inside by now.
- Flip and Air Fry:
- Air fry chicken at 320°F for 20 minutes, flipping the pieces halfway. This gets the thighs browned and makes sure the glaze coats both sides.
- Sauce on and Arrange:
- Put the chicken in a single layer — no stacking. Pour the rest of the sauce in the bowl over the top. That’s what’ll give every piece its juicy flavor.
- Get Your Air Fryer Ready:
- Cover the air fryer basket or tray with foil or parchment. This keeps chicken from sticking and locks in the juices for moister meat.
- Load Up the Chicken:
- Toss all your chicken into the sauce bowl. Massage it so every piece gets covered and sticky — even though there’s no wait time, this helps loads.
- Mix the Sauce:
- Mix up white miso, soy sauce, mirin, rice vinegar, minced garlic, and honey in a bowl. Whisk till everything is smooth and there aren’t any miso lumps.
Pin it
White miso makes everything taste fancier. It turns chicken into something everyone thinks took hours. When I make this, my family hangs out by the stove asking when it’s done. We can barely wait to eat it hot with fluffy rice.
Easy Storage Tips
Pop any leftovers into a closed container in your fridge — they’ll stay good for three days. The miso keeps things juicy so the chicken won’t dry out. For warming up, hit the microwave with a splash of stock or water to keep it tender.
Swaps and Subs
Can’t find white miso? Yellow miso works for a stronger vibe. Out of mirin? Use dry sherry or apple juice with a little sugar. Got chicken breasts? Those are fine, but thighs are definitely juicier.
How to Serve
This goes awesome with hot rice and quick-pickled cukes for a real Japanese-inspired meal. Leftovers are great cold in lettuce wraps or sliced on a salad. Or fill a bowl with this chicken and sautéed greens—my personal favorite at lunch.
Pin it
Cultural Notes
Miso shows up in tons of Japanese dishes, not just soups. Mixing it with garlic and soy sauce takes things deeper. This dish speeds those classic flavors up, so anyone can throw it together with an air fryer.
Frequently Asked Questions
- → Is bone-in chicken okay for this?
Sure thing! Just know it takes longer to cook. Make sure the temp inside hits 165°F and you’re set.
- → Can I bake this instead of using the air fryer?
You bet. Pop it in the oven at 375°F for half an hour or so. Flip it once in the middle, and blast it under the broiler at the end for a nice finish.
- → Should I marinate the chicken beforehand?
Don't worry about marinating. The glaze does its thing quick, so you can skip that extra step.
- → What toppings work well for this?
Slice up some green onions and chop cilantro to toss on top. They bring color and a bright flavor boost.
- → Can I prep the glaze early?
Yep! Stir up the glaze ahead of time and keep it in the fridge for up to three days. Stir it again before you use it.