Air Fryer Miso Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon minced garlic
02 -
2 tablespoons mirin
03 -
4 tablespoons minced green onions (around 4 stalks)
04 -
1 tablespoon honey
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon soy sauce
07 -
2 tablespoons white miso paste
08 -
8 boneless, skinless chicken thighs
→ Garnish
09 -
Fresh cilantro leaves
10 -
Sliced green onions
# Steps to Follow:
01 -
Brush the cooked chicken with the pan drippings. Top with cilantro and green onions. Grab some and dig in.
02 -
After air frying, pop the chicken under the broiler for a couple minutes. This gives it a deep golden look and caramelized spots.
03 -
Set the air fryer to 320°F (or 160°C). Cook for 20 minutes, flipping halfway. Make sure each piece gets to 165°F (74°C) inside.
04 -
Lay out chicken thighs in one layer on the lined tray. If you’ve got leftover marinade, drizzle it on top.
05 -
Cover your air fryer tray or basket with parchment or foil so cleanup is a breeze and nothing sticks.
06 -
Drop the thighs in the marinade. Really get in there to make sure all sides are coated well.
07 -
Grab a medium bowl and toss in garlic, miso paste, mirin, rice vinegar, soy sauce, and honey. Stir everything until the sauce is silky.
# Additional Tips:
01 -
If you want to use an oven, heat it to 375°F (190°C). Bake the chicken for 30–35 minutes, flip once in the middle, then run it under the broiler at the end for extra color. Need more time if you use bone-in pieces. Always double-check doneness with a quick-read thermometer.