I perfected a Garlic Miso Chicken Recipe for the air fryer that locks in a savory miso-garlic glaze while keeping the thighs tender and richly umami.
I won’t pretend this is simple but I swear it’s worth it. I’ve been totally hooked on Miso Chicken lately, the way white miso paste and minced garlic cloves turn plain thighs into something way more interesting is almost unfair.
I tried a few versions and this Garlic Miso Chicken Recipe is the one that kept pulling me back, bold but not try-hard, the kind of dish that makes you pause mid-bite. If you like Asian Chicken Recipes that bring big umami without overcomplicated steps you’re gonna want this in rotation.
Trust me, it changes how you think about chicken dinner.
Ingredients
- Chicken thighs: Rich in protein and iron, skin adds fat and crisp if you leave it on
- White miso paste: Salty, slightly sweet fermented soy, adds umami and depth, also gives some sodium
- Soy sauce: Boosts savory and salty notes, brings sodium, choose low salt if worried
- Garlic: Bright aromatic punch, has allicin good for health, makes it garlicky and bold
- Honey or brown sugar: Adds sweet balance to miso and soy, helps caramelize the skin when cooking
- Sesame oil: Tiny bit gives toasted nutty flavor, aroma goes a long way, use sparingly
- Ginger: Fresh grated ginger adds warm spice and brightness, cuts richness and brightens sauce
Ingredient Quantities
- 1 1/2 lb (about 700 g) bone-in, skin-on chicken thighs, about 4 to 6 pieces, sizes vary
- 3 tbsp white miso paste (shiro miso)
- 2 tbsp soy sauce (low sodium ok)
- 1 tbsp mirin
- 1 tbsp honey or brown sugar
- 1 tsp toasted sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp neutral oil (vegetable or canola) for brushing
- 1 tsp cornstarch (optional, for extra crisp)
- Salt and black pepper, to taste
- 2 green onions, thinly sliced, for garnish (optional)
- 1 tsp toasted sesame seeds, for garnish (optional)
How to Make this
1. Pat the chicken thighs dry with paper towels, trim any excess fat, and lightly season with salt and black pepper (miso is salty so go easy on the salt).
2. In a bowl mix together 3 tbsp white miso, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey or brown sugar, 1 tsp toasted sesame oil, minced garlic and grated ginger. Taste and adjust sweetness or salt if needed.
3. Reserve 1 to 2 tbsp of the marinade in a small bowl for glazing later. Put the chicken in a large zip bag or bowl and pour the rest of the marinade over it. If you can, gently loosen the skin and slip some marinade under the skin for extra flavor. Marinate at least 30 minutes, preferably 2 hours to overnight in the fridge.
4. If you want extra crisp skin, lightly dust the skin side with 1 tsp cornstarch before cooking and press it in so it sticks. Brush the skin with 1 tbsp neutral oil right before cooking.
5. For air fryer: preheat to 400°F (200°C). Arrange thighs skin-side up in a single layer, do not overcrowd. Cook 18 to 22 minutes, flipping once halfway, until skin is golden and an instant read thermometer reads 165°F (74°C).
6. For oven: preheat to 425°F (220°C). Place thighs skin-side up on a wire rack set over a rimmed baking sheet (this helps air circulate). Roast 35 to 45 minutes depending on size, basting once or twice with reserved marinade, until skin is caramelized and internal temp is 165°F (74°C).
7. If you used the reserved marinade for basting, brush it on during the last 5 to 8 minutes of cooking only. Never brush on raw marinade without cooking it first.
8. When done, let the chicken rest 5 minutes so juices redistribute. If you want a sticky glaze, you can quickly simmer the reserved marinade in a small saucepan for 1 to 2 minutes until syrupy, then brush onto the thighs.
9. Garnish with thinly sliced green onions and 1 tsp toasted sesame seeds, then serve hot. Enjoy with rice, steamed veg, or a simple salad.
Equipment Needed
1. Paper towels
2. Chef’s knife and cutting board
3. Measuring spoons and tablespoon (or small measuring cup)
4. Microplane or fine grater (for ginger)
5. Large mixing bowl
6. Small heatproof bowl or ramekin (for reserved marinade)
7. Zip-top bag or lidded container for marinating
8. Air fryer or oven with a rimmed baking sheet and wire rack
9. Instant-read thermometer
10. Tongs, silicone basting brush and a small saucepan (for glazing)
FAQ
Viral Garlic Miso Chicken Thighs (Air Fryer Or Oven) Recipe Substitutions and Variations
- White miso paste: Use yellow miso 1:1 for a very similar result. If you only have red miso use about 3/4 the amount since it is saltier and earthier, then taste and adjust. In a pinch mix 1 tbsp tahini with 1 tsp soy sauce for the creamy umami note, but it wont be quite the same.
- Soy sauce: Tamari is a direct swap 1:1 and is gluten free. Coconut aminos works 1:1 too but is milder and slightly sweeter, so add a pinch of salt if you want more bite.
- Mirin: Use 1 tbsp sake plus 1 tsp sugar, or substitute 1 tbsp rice vinegar plus 1 tsp sugar for the sweet acidity. Dry sherry can work too, use same amount and add a little sugar if it tastes too dry.
- Honey or brown sugar: Maple syrup or agave nectar swap 1:1 for honey. If you need the deeper molasses note of brown sugar mix 1 tbsp granulated sugar with 1 tsp molasses as a 1:1 stand in.
Pro Tips
– Let it soak longer if you can, even overnight, it really makes a difference. Try slipping some marinade under the skin so the flavor gets closer to the meat, and if you’re short on time score the skin or press the mixture into the surface so it sits on more area.
– For extra crisp, really dry the skin first, pat it with paper towel and lightly dust with cornstarch then brush with oil. Give the pieces space while cooking so air can circulate, and if you want a last minute char, blast under a hot broiler for 30–60 seconds but watch it cause the miso sugars burn fast.
– Never baste with raw marinade, always set some aside and heat it until syrupy before brushing on, or simmer it with a splash of water or mirin to make a glossy glaze. If it’s too thick just thin with a little hot water, if too salty add a touch more honey or a squeeze of citrus to balance.
– Finish flavors at the end, not all in the marinade, a tiny splash of rice vinegar or lemon and a few drops of toasted sesame oil tossed on right before serving will brighten things up. And don’t forget to rest the thighs a few minutes after cooking so the juices settle, it makes them less dry.
Viral Garlic Miso Chicken Thighs (Air Fryer Or Oven) Recipe
I perfected a Garlic Miso Chicken Recipe for the air fryer that locks in a savory miso-garlic glaze while keeping the thighs tender and richly umami.
4
servings
360
kcal
Equipment: 1. Paper towels
2. Chef’s knife and cutting board
3. Measuring spoons and tablespoon (or small measuring cup)
4. Microplane or fine grater (for ginger)
5. Large mixing bowl
6. Small heatproof bowl or ramekin (for reserved marinade)
7. Zip-top bag or lidded container for marinating
8. Air fryer or oven with a rimmed baking sheet and wire rack
9. Instant-read thermometer
10. Tongs, silicone basting brush and a small saucepan (for glazing)
Ingredients
1 1/2 lb (about 700 g) bone-in, skin-on chicken thighs, about 4 to 6 pieces, sizes vary
3 tbsp white miso paste (shiro miso)
2 tbsp soy sauce (low sodium ok)
1 tbsp mirin
1 tbsp honey or brown sugar
1 tsp toasted sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp neutral oil (vegetable or canola) for brushing
1 tsp cornstarch (optional, for extra crisp)
Salt and black pepper, to taste
2 green onions, thinly sliced, for garnish (optional)
1 tsp toasted sesame seeds, for garnish (optional)
Directions
- Pat the chicken thighs dry with paper towels, trim any excess fat, and lightly season with salt and black pepper (miso is salty so go easy on the salt).
- In a bowl mix together 3 tbsp white miso, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey or brown sugar, 1 tsp toasted sesame oil, minced garlic and grated ginger. Taste and adjust sweetness or salt if needed.
- Reserve 1 to 2 tbsp of the marinade in a small bowl for glazing later. Put the chicken in a large zip bag or bowl and pour the rest of the marinade over it. If you can, gently loosen the skin and slip some marinade under the skin for extra flavor. Marinate at least 30 minutes, preferably 2 hours to overnight in the fridge.
- If you want extra crisp skin, lightly dust the skin side with 1 tsp cornstarch before cooking and press it in so it sticks. Brush the skin with 1 tbsp neutral oil right before cooking.
- For air fryer: preheat to 400°F (200°C). Arrange thighs skin-side up in a single layer, do not overcrowd. Cook 18 to 22 minutes, flipping once halfway, until skin is golden and an instant read thermometer reads 165°F (74°C).
- For oven: preheat to 425°F (220°C). Place thighs skin-side up on a wire rack set over a rimmed baking sheet (this helps air circulate). Roast 35 to 45 minutes depending on size, basting once or twice with reserved marinade, until skin is caramelized and internal temp is 165°F (74°C).
- If you used the reserved marinade for basting, brush it on during the last 5 to 8 minutes of cooking only. Never brush on raw marinade without cooking it first.
- When done, let the chicken rest 5 minutes so juices redistribute. If you want a sticky glaze, you can quickly simmer the reserved marinade in a small saucepan for 1 to 2 minutes until syrupy, then brush onto the thighs.
- Garnish with thinly sliced green onions and 1 tsp toasted sesame seeds, then serve hot. Enjoy with rice, steamed veg, or a simple salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 360kcal
- Fat: 23g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 130mg
- Sodium: 1000mg
- Potassium: 450mg
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 5.5g
- Protein: 23g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 50mg
- Iron: 1.8mg
