Garlic Miso Chicken Quick (Print Version)
# Ingredients:
→ Main
01 -
1 tablespoon minced garlic
02 -
1 tablespoon honey
03 -
2 tablespoons mirin
04 -
2 tablespoons white miso paste
05 -
4 tablespoons chopped green onions
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon soy sauce
08 -
8 boneless skinless chicken thighs
→ Garnish
09 -
fresh cilantro
10 -
chopped green onions
# Instructions:
01 -
Stir together paprika, honey, rice vinegar, miso, mirin, soy sauce, and garlic in a bowl until it looks smooth. That’s your tasty miso coating ready to go.
02 -
Drop chicken thighs into the bowl and work the glaze into every piece. Rub it in so nothing’s missed.
03 -
Grab parchment or foil and put it in your air fryer tray. Lay out your chicken flat and dump any leftover marinade over the top.
04 -
Air fry chicken at 160°C for about 20 minutes. Flip ‘em with tongs when you’re halfway there.
05 -
Pop the chicken under a broiler for a couple minutes. This helps it get nice and brown. Check inside hits 74°C to be safe.
06 -
Spoon over the pan drippings, sprinkle cilantro and green onions, and dig in while it’s still hot.
# Notes:
01 -
If the oven’s your thing, bake at 190°C for half an hour to 35 mins, turning once. Finish under the broiler for a couple of minutes. Bone-in? You’ll need to cook them longer—make sure they’re cooked through using a quick-read thermometer.