INGREDIENTS AND SUBSTITUTIONS
- Boneless skinless chicken thighs – You can use any cut of chicken pieces for this miso chicken dish. Skin-on chicken thighs **, skinless chicken breasts, chicken drumsticks, or chicken wings.
**When using the skin on, make sure to wipe the chicken skin side up with a paper towel to get a nice crispy skin.
- White miso paste – Any miso paste would work. I prefer either white or red miso paste. Whenever buying soy products, always choose organic.
- Mirin – Great staple to have in your pantry. Mirin perfectly compliments the miso and sake in a lot of dishes. You can find this in your local grocery store. If you can’t find one, you can substitute rice vinegar or lemon juice. However, use 1 tablespoon instead of 3 tablespoon as mirin requires.
- Honey – Any sweetener would work. I prefer honey or maple syrup for this dish because it gives the perfect balance to the garlic and miso.
- Soy sauce – Use low sodium or tamari.
- Garlic – You would need at least 3 garlic cloves, but I like to put 4 to 5 for more flavor! Only use fresh garlic for this recipe. I wouldn’t recommend garlic powder.
- Green onion – is a great aromatic. Use the white part in the marinade and the green part as garnish.
- EQUIPMENT
- A small bowl or medium bowl
- Air fryer
- Parchment paper or aluminum foil (for easy clean up)
- Heavy oven-proof cast iron pan (if baking in the oven)
- Baking dish if using the oven
- Knife
- Cutting board
- HOW TO MEAL PREP, STORE, AND REHEAT MISO CHICKEN THIGHS
- MEAL PREP – This garlic miso chicken recipe is fantastic for meal prepping. In the fridge, keep the marinated chicken in an airtight container for up to 2 days. Air fry and serve. Easy peasy!
- STORE – Place the garlic miso chicken in an airtight container and store it in the refrigerator for up to 4 days. To freeze them, place them in a freezer-safe container or plastic bag and store them in the freezer for up to 3 months.
- REHEAT – I love to reheat chicken thighs in air fryer. Place it in the air fryer for 2 minutes until warm.
- Another way is the microwave. Place the miso chicken in a microwave-safe dish and heat them on high for 1-2 minutes or until they are heated.
- WHAT TO SERVE WITH MISO CHICKEN
- Miso chicken is best served with the following:
- Steamed vegetables like bok choy
- Sauteed spinach
- Steamed jasmine white rice, brown rice, or quinoa
- Garlic Braised Kale
- Sesame Braised Cabbage
- INGREDIENTS
- 8 boneless skinless chicken thighs
- 4 tbsp minced green onions (4 green stalks)
- 3 tbsp white miso paste
- 3 tbsp mirin
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- GARNISH
- green onions
- cilantroCook Mode Prevent your screen from going dark
- INSTRUCTIONS
- Combine marinade ingredients. In a medium-sized bowl, add the mirin, miso, honey, soy sauce, and garlic. Mix and add the chicken.
- Massage the chicken well with the miso sauce.
- Line the air fryer tray or basket with parchment paper or aluminum foil.
- Place the chicken in a single layer. Put all the miso glaze on the tray. This will ensure a juicy chicken.
- Air fry at 320 degrees for 20 minutes, flipping halfway. Broil the chicken for 2 minutes to get a nice crust/color. The internal temperature of the meat should be 165 degrees.
- Baste it with leftover pan juices, serve, and enjoy!
- NOTES
- OVEN – 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.
