If you’re looking for a quick, flavorful chicken dinner that doesn’t require hours of marinating, these Garlic Miso Chicken Thighs are about to become your new go-to recipe.
With a sweet and savory glaze made from miso paste, honey, soy sauce, garlic, and mirin, every bite is juicy, tender, and packed with umami flavor.
Best of all, you can cook them in either the air fryer or the oven, making this recipe versatile and beginner-friendly.
This dish comes together in just about 25–30 minutes using pantry staples, making it perfect for weeknights or meal prep. Whether you serve it with rice, noodles, or roasted vegetables, this is one recipe that will satisfy every time.
My Opinion
I really enjoyed making this recipe because it’s the perfect balance of easy and impressive.
The first time I tried it, I was surprised by how quickly it all came together—I didn’t need to marinate the chicken for hours, which is a huge win for me on busy nights.
The miso glaze clings beautifully to the chicken, creating a glossy, flavorful coating that tastes like something you’d order in a restaurant.
Personally, I loved how the garlic and honey balanced out the salty depth of the miso. The air fryer version was my favorite because it made the chicken skin crispy while keeping the meat juicy.
That said, the oven version worked just as well when I made a bigger batch for family dinner.
This is one of those recipes that I’ll keep in rotation because it’s simple enough for weeknights but delicious enough to serve to guests.
Why You’ll Love This Recipe
- 🍗 Quick and easy – Ready in under 30 minutes, no marinating required.
- 🌟 Packed with flavor – Sweet, savory, garlicky, and full of umami from miso.
- 🔥 Air fryer & oven friendly – Works perfectly in either cooking method.
- 🥡 Great for meal prep – Stores and reheats beautifully for lunches or dinners.
- 👩🍳 Beginner-friendly – Minimal steps, no complicated techniques needed.
- 🍽️ Versatile – Delicious with rice, noodles, veggies, or even in a wrap.
Tools You’ll Need
- Air fryer or oven
- Mixing bowl (small or medium)
- Whisk or spoon (for mixing marinade)
- Knife and cutting board
- Parchment paper or aluminum foil (for easy cleanup)
- Baking tray (if using the oven)
- Cast iron pan (optional, if baking in oven and want extra crisp)
- Instant-read thermometer (to check doneness)
Ingredients
For the Chicken
- 2 lb chicken thighs (boneless or bone-in, skin on or off—your choice)
- 3–4 garlic cloves, finely minced (use 5 if you want extra flavor)
- 2 green onions (white part for marinade, green part for garnish)
For the Miso Marinade
- 3 tablespoons white miso paste (or red miso)
- 3 tablespoons mirin (or 1 tablespoon rice vinegar/lemon juice if substituting)
- 2 tablespoons rice vinegar (or apple cider vinegar/white vinegar)
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
Instructions
Air Fryer Method
- Make the marinade – In a medium bowl, whisk together miso paste, mirin, rice vinegar, honey, soy sauce, and minced garlic until smooth. Stir in the white parts of the green onions.
- Coat the chicken – Pat chicken thighs dry with paper towels, especially if using skin-on pieces. Massage the miso marinade all over the chicken until evenly coated.
- Prepare the air fryer – Line the tray or basket with parchment paper or foil for easy cleanup. Arrange chicken thighs in a single layer, skin side up. Pour any remaining marinade over the chicken.
- Air fry – Cook at 320°F (160°C) for 20 minutes, flipping halfway. For extra crispy skin and color, broil in the air fryer for an additional 2 minutes at the end.
- Check doneness – Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Serve – Garnish with the green parts of the green onion, spoon over any leftover juices, and serve hot.
Oven Method
- Preheat oven – Set to 375°F (190°C). Line a baking tray with parchment paper.
- Marinate chicken – Massage chicken with the miso marinade for 1–2 minutes until well coated. Place on the prepared tray in a single layer.
- Bake – Cook for 30–35 minutes, flipping halfway through. If using bone-in thighs, cooking time may be slightly longer.
- Broil for crispness – In the last 2 minutes, switch to broil to achieve a golden, caramelized crust.
- Check doneness – Use a thermometer to confirm chicken has reached 165°F (74°C).
- Serve – Garnish with chopped green onions and drizzle with pan juices.
Storage and Reheating
- Meal Prep – Keep raw marinated chicken in an airtight container in the fridge for up to 2 days, then cook as directed.
- Store cooked chicken – Refrigerate in an airtight container for up to 4 days.
- Freeze – Place cooked or uncooked marinated chicken in a freezer bag and freeze for up to 3 months. Thaw overnight before cooking or reheating.
- Reheat – For best results, reheat in the air fryer at 320°F for 2–3 minutes until warmed through. Microwave option: heat on high for 1–2 minutes.
Expert Tips
- ✅ Blot chicken skin – For crispy results, always dry chicken skin with paper towels before cooking.
- ✅ Don’t skip broiling – That extra 2 minutes under high heat creates caramelized edges and amazing flavor.
- ✅ Make it versatile – Use the same miso marinade on salmon, tofu, or even vegetables.
- ✅ Balance the flavors – Taste the marinade before adding to chicken and adjust sweetness or acidity as needed.
Serving Suggestions
- Serve over steamed jasmine rice or coconut rice.
- Pair with stir-fried or roasted vegetables for a balanced meal.
- Shred leftovers and use in lettuce wraps, tacos, or meal prep bowls.
- Drizzle with extra honey or sesame seeds before serving for added texture and flavor.