Juicy, caramelized miso chicken with zero marinating. This garlic miso chicken is boneless thighs tossed in a white miso, honey and garlic glaze, air fried at 375°F for 20 minutes, then broiled for 2 minutes for a golden crust, all in 25 minutes. It's perfect for meal prep, so you might as well double the batch. You can make it in the air fryer, bake it in the oven or throw it on the grill.
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Miso is the reason these chicken thighs are so good. It brings that salty, savory umami and caramelizes as the chicken cooks, so you end up with a glossy, golden glaze without fussing with a separate sauce. If miso is your jam with a bit of a kick this Spicy Miso Chicken is a winner, same goes for this Miso Gochujang Chicken.
I always reach for chicken thighs here because they're forgiving, stay juicy, and don't require perfect timing, which is exactly what I want on a busy weeknight. I have over 30 chicken recipes if you need more inspiration.
Jump to:
- What is miso chicken?
- Which miso should you use?
- How to make miso chicken (VIDEO)
- Other miso recipes to try
- How long do you air fry miso chicken thighs?
- Don't have an air fryer?
- Tips for the best miso chicken
- How to meal prep miso chicken
- Here are some other chicken recipes you will love!
- What to serve with miso chicken
- Easy Miso Chicken (Garlic Miso Chicken Thighs)
- How to store and reheat miso chicken
- Frequently Asked Questions for Miso Chicken
What is miso chicken?
Miso chicken is chicken coated in a glaze made with miso paste, the salty, savory fermented soybean paste from Japan. Mine is a garlic miso chicken: white miso, honey, mirin, rice vinegar, soy sauce, garlic and ginger, all tossed with boneless chicken thighs and cooked until the glaze turns sticky and golden.
The magic is the sugar in the honey and mirin meeting the umami in the miso. It caramelizes fast. That's why this takes 25 minutes and not a day of marinating.
Which miso should you use?
Use white miso (shiro miso). It's mild and a little sweet, so the glaze caramelizes without tasting too salty. Yellow miso works the same way.
Red miso works too, but it's saltier and stronger. Start with less and taste the glaze before the chicken goes in.
How to make miso chicken (VIDEO)
Other miso recipes to try
Miso paste is one of my favorite ingredients, I use it multiple times a week. Here's a list of all my miso recipes.
- Grilled Miso Chicken - Unbelievably delicious. Great for barbecues, hosting friends and family. My go-to grilled chicken recipe.
- Miso Eggplant - If you want a stunning vegetable dish, this is a winner! It's crunchy on the outside and tender inside. This Japanese dish is my favorite vegetable side dish.
- Miso Glazed Black Cod - my take on the infamous Nobu dish. My way of cooking this different. I do not like to spend days marinating fish, I like to broil it and it tastes delicious without the fuss and the hefty price tag. Ready in 25 minutes and only 5 ingredients.
- Miso Salmon - this is on my weekly rotation, I love the combination of miso and salmon. A great weeknight dinner that's ready in less than 20 minutes and only 6 ingredients.
- Chicken Miso Ramen - Cozy, rich and ready in 30 minutes. Miso bone broth, crispy ground chicken, caramelized butter corn and ramen eggs. Way faster than takeout.
How long do you air fry miso chicken thighs?
- Step 1: Toss the chicken in the miso glaze.
- Step 2: Air fry, grill or bake.
Don't have an air fryer?
Oven Instructions:
Preheat the oven to 375 degrees. Line the baking tray with parchment paper. Bake the chicken at 375°F for 30 minutes, broil for 5 minutes until you get a nice color.
Grill Instructions:
Grill the chicken thighs or chicken breasts for 10 minutes on each side or until the internal temp is at 165.
Tips for the best miso chicken
- Use boneless skinless thighs. They stay juicy and forgive you if you get distracted for two minutes.
- Line the basket or tray with parchment. Honey and miso burn and glue themselves to the pan. Parchment saves you the scrubbing.
- Single layer only. Crowded chicken steams instead of caramelizing.
- Don't skip the 2 minute broil. That's where the glaze turns glossy and golden.
- Pull it at 165°F. An instant-read thermometer is the easiest way to never serve dry chicken.
Hungry for more? Browse all my air fryer recipes.
How to meal prep miso chicken
Double the batch. Seriously. Store the thighs whole and slice them right before eating so they stay juicy.
- Rice bowls: sliced miso chicken over rice with sesame cucumber salad.
- Fried rice: chop it up and toss it into garlic fried rice.
- Lettuce wraps: butter lettuce, sliced chicken, green onions and a drizzle of chili crisp.
- Noodles: on top of easy garlic noodles for a 10 minute lunch.
Here are some other chicken recipes you will love!
What to serve with miso chicken
Miso chicken is best served with the following:
- Steamed vegetables like bok choy or broccoli, keep it simple.
- You need your vessel, I love eating this with rice.
- My kid's favorite is Sesame Cucumber Salad - only 6 ingredients and it is so good!
- Garlic Braised Kale - is my go-to healthy side that my family loves!
Easy Miso Chicken (Garlic Miso Chicken Thighs)
Ingredients
Method
- Combine the glaze ingredients in a large bowl.
- 2 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp minced garlic, 1 inch ginger , 2 tbsp minced green onions
- Add 8 boneless skinless chicken thighs in the bowl and mix well with the miso marinade.
- Place the chicken in a single layer on a baking tray or air fryer basket. Put all the miso glaze on top of the chicken.
- Air fry at 375 degrees for 20 minutes, flipping halfway. Broil the chicken for 2 minutes to get a nice crust/color.
- The internal temperature of the chicken should be 165 degrees.
- Baste it with leftover pan juices, garnish with more green onions.
Notes
- Preheat the oven to 375 degrees. Line the baking tray with parchment paper.
- Bake for 30-35 minutes flipping halfway. Broil for 2 minutes to get a nice crust and color. The internal temperature of the meat should be 165 degrees. Cooking bone-in chicken might require more time. Always use an instant-read thermometer.
- Grill the chicken thighs or chicken breasts for 10 minutes on each side or until the internal temp is at 165.
Video
Nutrition
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Mention @eatwithcarmen in all social platformsHow to store and reheat miso chicken
- Fridge: up to 4 days in an airtight container.
- Freezer: up to 3 months. Thaw overnight in the fridge.
- Air fryer: 350°F for 4 to 5 minutes. Best for bringing the glaze back.
- Microwave: 1 to 2 minutes, covered.
- Stovetop: a hot pan with a splash of water, 3 to 4 minutes per side.
Frequently Asked Questions for Miso Chicken
White miso is the best choice because it's mild and slightly sweet, so the glaze caramelizes without getting too salty. Red miso works, but start with less.
No, this miso chicken goes straight from the bowl to the air fryer. If you have time, marinating up to 24 hours in the fridge adds deeper flavor, but don't go longer or the chicken gets salty.
Yes, boneless chicken breasts work. Air fry at 375°F and start checking at 15 minutes, since breasts dry out faster than thighs. Pull them at 165°F.
Bake it at 375°F for 30 minutes on a parchment-lined tray, then broil for 5 minutes until the glaze is golden.
Yes, grill the thighs for 10 minutes per side until they hit 165°F. For a grill-first version, try my Grilled Miso Chicken.
Miso chicken lasts up to 4 days in the fridge in an airtight container. Reheat it in the air fryer to bring the glaze back.
jing says
How do you broil with an air fryer?
Carmen Spillette says
My air fryer has a "broil" setting. This part is optional.
Kendal Ho says
AMAZING!! Really easy to make and so much flavor.
Carmen says
Amazing!!
Alesha Burkina says
Absolutely fell in love with this Miso Chicken. I air fried the chicken and the flavor was out of this world and really juicy. My kids almost never eat anything new, but they demolished this !!! Can't say enough good things about this Miso Chicken.
Carmen says
My kids love this dish too! Glad your family enjoyed it as much as mine did.
Vicky Yang says
Best Miso Chicken I've ever made, holy moly!!! Trust me when I say, TRY THIS!!!
Carmen says
Thanks Vicky!
Jen Barkley says
Saw this on Instagram and I had to make it!!! This didn't disappoint, one of the best recipes I've had in a long time. Made this several times and there's littery nothing I'd change.
Bravo Carmen!
Carmen says
thank you so much!
Cathy Chew says
I've made this dish 3 times in 2 weeks, my new favorite!!
megins says
I haven't made this yet, but how are 8 chicken thighs only 2 servings?
Carmen Spillette says
This is boneless, skinless thighs. My husband and I can eat 4 lol. Try it and let me know.
Lourdes Moya says
Love this recipe. It’s become one of my staples!
Carmen says
Thank you!
Kelly says
Carmen’s recipes are so delicious and so quick & easy! This chicken was so tender and full of flavour. Will definitely be making again!
Carmen says
Awe, thank you for the support. This made my day.