Name: Viral Garlic Miso Chicken Thighs (Air Fryer or Oven)
Prep time: 10 min
Cook time: PT-488908H19M39S
Total time: PT-488908H19M39S
Cuisine: Asian-Inspired
Ingredients: 6 bone-in, skin-on chicken thighs; 3 tablespoons white miso paste; 2 tablespoons soy sauce or tamari; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 4 cloves garlic, finely minced; 1 teaspoon grated fresh ginger; 1/4 teaspoon black pepper; 1/2 teaspoon chili flakes (optional); 1 tablespoon green onions, chopped (for garnish); 1 teaspoon toasted sesame seeds (for garnish)

Crispy, juicy, and loaded with umami, these Viral Garlic Miso Chicken Thighs (Air Fryer or Oven) have quickly become a staple in my dinner rotation. The rich miso marinade clings to every bite of tender, bone-in chicken, offering bold flavor with just the right balance of sweet, salty, and savory. Whether I’m tossing them in the air fryer or baking them in the oven, they always turn out irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flavorful and requires minimal prep. The garlic miso marinade is packed with umami from the miso and soy sauce, sweetness from honey, and just enough heat if I choose to add chili flakes. The air fryer gives me ultra-crispy skin in less time, while the oven method is perfect when I’m feeding a crowd. It’s a flexible, protein-rich dinner option that works great for meal prep and weeknights alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs

3 tablespoons white miso paste

1 tablespoon sesame oil

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

4 cloves garlic, finely minced

1 teaspoon grated fresh ginger

1/4 teaspoon black pepper

1/2 teaspoon chili flakes (optional)

1 tablespoon green onions, chopped (for garnish)

1 teaspoon toasted sesame seeds (for garnish)

Directions

I start by whisking together the miso paste, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, black pepper, and chili flakes in a bowl.

Then I pat the chicken thighs dry and place them in a large resealable bag or a container.

I pour the marinade over the chicken, seal it up, and massage the marinade into the meat. For best results, I let it marinate in the refrigerator for at least 30 minutes—though 2 to 4 hours brings out even more flavor.

Air Fryer Method: I preheat my air fryer to 380°F (193°C), place the thighs skin-side down in the basket, and air fry for 12 minutes. Then I flip and cook for another 8–10 minutes until the internal temperature reaches 165°F (74°C).

Oven Method: I preheat the oven to 425°F (218°C), line a baking sheet with foil, and set a wire rack on top. I arrange the chicken skin-side up and bake for 35–40 minutes, broiling the last 2–3 minutes to get extra crispy skin.

After cooking, I let the chicken rest for 5 minutes before garnishing with chopped green onions and sesame seeds.

Servings and timing

Servings: 6

Prep Time: 10 minutes (plus marinating time)

Cooking Time: 20–40 minutes

Total Time: 30–50 minutes

Calories per serving: Approximately 320 kcal

Variations

I sometimes swap honey with maple syrup for a vegan-friendly sweetener.

For a gluten-free version, I use tamari instead of soy sauce.

I’ve tried adding a splash of mirin for a deeper sweetness—it works beautifully.

When I’m in a hurry, I marinate the chicken for just 30 minutes, and it still turns out flavorful.

For a spicier kick, I add a bit more chili flakes or a drizzle of chili oil before serving.

Storage/Reheating

I store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer using the air fryer at 350°F for about 5–6 minutes to keep the skin crispy. The oven works too—375°F for 10 minutes does the trick. Microwaving is convenient but softens the skin, so I only use it if I’m short on time.

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FAQs

What is miso paste, and where can I find it?

Miso paste is a fermented soybean paste that adds deep umami flavor. I usually find it in the refrigerated section of Asian markets or well-stocked grocery stores near tofu or international foods.

Can I use boneless chicken thighs?

Yes, I’ve made this with boneless skinless thighs, and it still tastes great. I reduce the cooking time slightly—about 15 minutes total in the air fryer or 25–30 minutes in the oven.

Is it necessary to marinate for hours?

While I get the best flavor with a 2–4 hour marinade, I’ve made this with just 30 minutes of marinating and it’s still delicious. The miso is so flavorful that even a quick soak does wonders.

Can I freeze the marinated chicken?

Absolutely. I often freeze the chicken right in the marinade, then defrost overnight in the fridge before cooking. It’s a great make-ahead option.

What should I serve with garlic miso chicken?

I like to pair it with steamed rice, stir-fried vegetables, or a light cucumber salad. It also goes well with noodles or even tucked into lettuce wraps.

Conclusion

These Garlic Miso Chicken Thighs have everything I crave in a weeknight dinner: bold flavor, juicy meat, crispy skin, and minimal fuss. Whether I make them in the air fryer or oven, they never disappoint. It’s a recipe I keep coming back to—and I’m confident it’ll earn a permanent spot in your dinner rotation too.

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