Miso Glazed Chicken
Miso glazed chicken is one of my go to weeknight dishes because it is packed with flavor, comes together in 30 minutes, and works with whatever cooking method you prefer! You can pan fry it for a crispy crust or pop it into the air fryer for an even easier cleanup. The secret is in the marinade. Even a short marinate session gives you amazing flavor, but if you plan ahead and marinate the chicken longer next time or make a bigger batch for later, the miso becomes even richer and more savory. It is simple, comforting, and always reliable for a fast dinner that tastes like you put in way more effort than you actually did!
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Air-frying vs Pan-frying
Both methods work really well for miso glazed chicken, and each has its own perks.
Pan frying gives the chicken that deeper sear and extra caramelized edges. The miso glaze bubbles up and gets glossy, and you have a bit more control over how much browning you want. If you like that richer, stickier finish, this is the way to go.
Air frying is the simple no mess option (score!). You still get a nice golden crust without much or any oil, and the inside stays super juicy. Air fry at 380 degrees Fahrenheit for about 12 to 15 minutes, flipping once halfway through. If your pieces are smaller, start checking around the 10 minute mark.
Both methods give you really good flavor, so just pick the one that fits your night.
Which miso should I use?
For this recipe, white miso (shiro miso) is your best friend. It’s mild, slightly sweet, and melts into the marinade without overpowering everything else. It gives you that perfect savory-sweet balance and caramelizes beautifully when cooked.
If you only have yellow miso, that works too, it’s a little stronger but still plays well with the glaze. I wouldn’t recommend red miso here; it’s much bolder and can easily take over the whole dish!
So if you’re stocking up, grab a tub of white miso. You’ll end up using it way more than you think!
PLUS you can make this amazing miso soup recipe!
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast if you prefer. Just keep in mind that thighs stay juicier and more forgiving, especially with the miso glaze. If using breast meat, avoid overcooking and consider slicing it evenly for faster cooking.
You might enjoy these 30 minute meals too!
If you are anything like me, quick meals that do not compromise on flavor are always a win. If this honey soy chicken hit the spot, you might also enjoy some of my other go to 30 minute recipes. These are the kinds of dishes I turn to after a long day when I want something comforting, reliable, and easy to pull together. They are perfect for busy weeknights, meal prep, or anytime you want a satisfying homemade meal without spending hours in the kitchen.
Ingredients
4 medium Chicken thighs, boneless
1 tbsp Sugar
1 tbsp Mirin
4 tbsp Water
4 tbsp White miso paste
Step by step instructions
1. Make the marinade
Thoroughly mix the sugar, mirin, water, and miso paste in a bowl or container until smooth.
2. Marinate the chicken
Place the boneless chicken thighs in a bowl, pour in about half of the marinade, and toss well to coat. Let sit for at least 10 minutes or overnight in the fridge for best flavor.
3. Heat the pan
Add a little oil to a pan and warm it over medium heat until shimmering.
4. Sear skin side down
Place the chicken thighs skin side down in the pan and sear for about 5 minutes without moving them, so the surface gets nicely browned.
5. Flip and sear the other side
Flip the thighs and sear the second side for another 5 minutes. Cook longer if the center of the chicken is still pink or not thoroughly cooked.
6. Add the remaining marinade
Pour the remaining marinade into the pan and bring it to a gentle bubble. Reduce the heat to medium low.
7. Simmer and coat
Let the sauce bubble and thicken, moving the chicken around occasionally so each piece soaks up the glaze. If the sauce gets too thick, add a splash of water to loosen it.
8. Finish and rest
When the sauce is glossy and clinging to the meat, let the chicken rest for a minute so the flavors settle.
9. Serve
Slice chicken and serve over hot rice. Enjoy!
Miso Glazed Chicken
Ingredients
- 4 medium Chicken thighs, boneless
- 1 tbsp Sugar
- 1 tbsp Mirin
- 4 tbsp Water
- 4 tbsp White miso paste
Instructions
- Make the marinade：Thoroughly mix the sugar, mirin, water, and miso paste in a bowl or container until smooth.
- Marinate the chicken：Place the boneless chicken thighs in a bowl, pour in about half of the marinade, and toss well to coat. Let sit for at least 10 minutes or overnight in the fridge for best flavor.
- Heat the pan：Add a little oil to a pan and warm it over medium heat until shimmering.
- Sear skin side down：Place the chicken thighs skin side down in the pan and sear for about 5 minutes without moving them, so the surface gets nicely browned.
- Flip and sear the other side：Flip the thighs and sear the second side for another 5 minutes. Cook longer if the center of the chicken is still pink or not thoroughly cooked.
- Add the remaining marinade：Pour the remaining marinade into the pan and bring it to a gentle bubble. Reduce the heat to medium low.
- Simmer and coat：Let the sauce bubble and thicken, moving the chicken around occasionally so each piece soaks up the glaze. If the sauce gets too thick, add a splash of water to loosen it.
- Finish and rest：When the sauce is glossy and clinging to the meat, let the chicken rest for a minute so the flavors settle.
- Serve：Slice chicken and serve over hot rice. Enjoy!
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