If you're looking for a flavorful, easy dinner with minimal effort, these Miso Chicken Thighs are going to be your new favorite go-to meal!
Made with a savory-sweet marinade and finished in the air fryer (or oven!), this miso chicken recipe is packed with umami and perfect for busy weeknights or easy meal prep.
What is Miso Chicken Thighs?
Miso chicken is a savory dish that uses miso paste—a fermented soybean paste—as the base of a flavorful marinade.
In this miso chicken recipe, the miso works alongside soy sauce, honey, mirin, and ginger to create a deep, slightly sweet, and incredibly rich flavor.
Miso marinated chicken becomes extra juicy and tender, and when air fried or oven roasted, it takes on a beautifully browned, lightly crisp finish. Whether you're calling it miso glazed chicken or just miso chicken thighs, it’s pure comfort food.
Why You'll Love Miso Chicken Thighs
- Easy to make with simple ingredients: Just marinate, air fry, and serve—no special equipment needed!
- Incredible flavor payoff: The combo of miso, soy, honey, and ginger hits all the right notes—salty, sweet, tangy, and umami.
- Customizable and versatile: Works well with rice, noodles, veggies, or as a protein boost in a salad.
- Great for meal prep: The flavor only gets better the next day, making it perfect for leftovers.
If you love this chicken recipe, check out my Gochujang Chicken Thighs and Air Fryer Soy Sauce Chicken recipes!
Ingredients
For the Chicken and Sauce:
- Chicken Thighs: Boneless, skinless thighs are tender and cook quickly while staying juicy.
- White Miso Paste: Adds salty, savory umami depth to the marinade and sauce, especially for these miso chicken thighs
- Soy Sauce: Brings a hit of salty, rich flavor that complements the miso.
- Honey: Adds a touch of sweetness and helps with caramelization during cooking.
- Mirin: A sweet rice wine that balances out the saltiness and brings brightness.
- Rice Wine Vinegar: Adds tanginess and helps tenderize the chicken.
- Freshly Grated Ginger: Adds warmth and zing to both the marinade and sauce.
- Salt: Just a pinch enhances all the other flavors.
- Water: Thins out the miso ginger sauce for easy pouring.
Garnishes:
- Chopped Scallions: A fresh garnish that adds a pop of color and mild onion flavor.
- Sesame Seeds: Adds a bit of crunch and a nutty finishing touch.
Customizations
- Swap the protein: Chicken breasts would also work well with this miso marinade.
- Add vegetables: Toss in broccoli, mushrooms, or bok choy to roast alongside the chicken.
- Make it spicy: Add a teaspoon of chili garlic sauce or a few dashes of sriracha to the marinade.
How to Make Miso Chicken Thighs
Marinate the Chicken
In a large bowl, combine the chicken thighs with white miso paste, soy sauce, honey, mirin, rice wine vinegar, freshly grated ginger, and a pinch of salt.
Mix well so everything is coated, then let it marinate for at least 15 minutes—or up to overnight in the fridge for the best flavor.
Cook in the Air Fryer (or Oven!)
Preheat your air fryer to 425°F. Place chicken thighs skin-side up (don’t overcrowd—cook in batches if needed) and air fry for 11-14 minutes, or until the internal temperature reaches 165°F and the edges are browned.
No air fryer? No problem. Bake in a 400°F oven for 25-30 minutes, or pan-fry each side for about 5-6 minutes until fully cooked through.
Make the Miso Ginger Sauce
While the chicken is cooking, stir together white miso paste, light soy sauce, honey, rice wine vinegar, freshly grated ginger, and water in a small bowl.
Microwave for 30 seconds to help loosen the sauce, then stir again until smooth.
Slice and Serve
Once the miso chicken thighs are done, let it rest for a minute or two, then slice into strips. Serve over fluffy white rice or with steamed veggies.
Drizzle on as much miso ginger sauce as your heart desires, and garnish with chopped scallions and sesame seeds.
Storage
Store any leftover miso chicken thighs in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or air fryer until warmed through.
Tips
- Don’t skip the marinade time: Even 15 minutes makes a big difference in flavor and tenderness.
- Use skinless thighs: They crisp up nicely without needing to deal with rubbery skin.
Miso Chicken Thighs (Air Fryer or Oven)
Equipment
Ingredients
For the Chicken
- 1.5 pounds chicken thighs boneless and skinless
- 2 tablespoon white miso paste
- 3 tablespoon soy sauce
- 1.5 tablespoon honey
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- Pinch of salt
Miso Ginger Sauce
- ½ tablespoon white miso paste
- 2 tablespoon light soy sauce
- 2 teaspoon honey
- 1 tablespoon rice wine vinegar
- ½ teaspoon freshly grated ginger
- 1 tablespoon water
Garnishes
- Chopped scallions
- Sesame seeds
Instructions
- In a large bowl, add chicken thighs, miso paste, soy sauce, honey, mirin, rice wine vinegar, grated ginger, and a pinch of salt and mix well to combine. Marinate for 15 mins up to overnight for maximum flavor.
- Preheat air fryer to 425F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165F or more).If you don't have an air fryer, see alternate methods in the notes below.
- While the chicken is cooking, combine all the sauce ingredients in a cup or bowl. Microwave for 30 seconds to loosen the sauce, mix well, and set aside.
- When the chicken is done, carefully cut into strips and serve with fluffy white rice and veggies. Garnish with chopped scallions, sesame seeds, and pour desired amount of miso ginger sauce on top of the chicken.
NY says
Absolutely delicious-- did the thighs in the oven at 400 for 30 mins. Any idea how to do this same flavor profile with chicken breast? Time, temperature, etc?
Herman says
So glad you enjoyed it! For bonesless chicken breast, you can use the same marinade but I would butterfly the chicken breast first to get about ~3/4 inch thickness then bake at 425F for 16-20 mins until internal temperature reaches 165F. Hope this helps!