Description
Delicious Garlic Miso Chicken Thighs cooked to crispy perfection in the air fryer. This easy recipe features bone-in, skin-on chicken thighs marinated in a savory and sweet blend of miso paste, soy sauce, honey, garlic, rice vinegar, and olive oil. Ready in just 30 minutes, it’s a flavorful and healthy weeknight meal that pairs beautifully with rice or steamed vegetables.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Marinade
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp olive oil
Instructions
- Preheat the air fryer: Set the air fryer to 375°F (190°C) to allow it to reach the perfect temperature for cooking the chicken thighs evenly and achieving a crispy skin.
- Prepare the marinade: In a mixing bowl, whisk together the miso paste, soy sauce, honey, minced garlic, rice vinegar, and olive oil until fully combined and smooth, creating a flavorful marinade.
- Marinate the chicken: Thoroughly coat each chicken thigh with the prepared miso mixture, ensuring each piece is fully covered to maximize flavor.
- Air fry the chicken: Place the coated chicken thighs skin-side down in the air fryer basket. Cook for 10-12 minutes before flipping, then continue cooking for an additional 10-13 minutes until the chicken is golden brown, crispy, and cooked through.
- Serve: Remove the chicken thighs from the air fryer and serve hot. They pair wonderfully with steamed rice or fresh vegetables for a complete meal.
Notes
- For best results, pat chicken thighs dry before marinating so the skin crisps up nicely in the air fryer.
- Flipping halfway through cooking ensures even browning and crispiness on both sides.
- Adjust cooking time depending on the size of your chicken thighs and air fryer model; always check internal temperature reaches 165°F (74°C).
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, use tamari instead of soy sauce.
