Miso Garlic Chicken (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
About 680g of boneless skinless chicken thighs, 8 pieces
→ Marinade
02 -
1 tbsp garlic, finely chopped
03 -
2 tbsp honey
04 -
2 tbsp rice vinegar
05 -
2 tbsp mirin
06 -
2 tbsp white miso paste
07 -
1 tbsp soy sauce
08 -
4 tbsp green onions, minced (about 4 stalks)
→ Garnish
09 -
Fresh cilantro leaves
10 -
Green onions, chopped
# Step-by-Step Directions:
01 -
Put the miso, honey, soy sauce, mirin, rice vinegar, and minced garlic in a bowl. Stir it all together until smooth.
02 -
Drop chicken thighs into the marinade and rub them around so every bit is covered well.
03 -
Line the air fryer basket with foil or parchment to stop sticking and make cleaning easier.
04 -
Place the chicken in one layer inside the air fryer. Pour extra marinade on top for moisture. Cook at 160°C for 20 minutes, flipping halfway.
05 -
Switch the air fryer to broil for 2 minutes so the chicken gets a nice golden crust. Check with a meat thermometer to make sure it's at least 74°C inside.
06 -
Drizzle leftover juices on the chicken, top with chopped green onions and cilantro, and get it on the table right away.
# Helpful Notes:
01 -
If you don't have an air fryer, heat your oven to 190°C. Line a baking tray with parchment and bake chicken for 30-35 minutes, flipping once. Finish with broil for 2 minutes. Use a thermometer to be sure chicken hits 74°C inside.