You need to try these Lemon Miso Chicken Thighs! Chicken thighs are marinated in a lemony miso marinade that’s packed with amazing umami flavors, and cooked until tender and juicy.
It’s an easy recipe that requires very little prep time, and pairs beautifully with fluffy coconut jasmine rice and a side of this refreshing Japanese cucumber salad.
If you’ve never cooked with miso before, it’s a classic Japanese ingredient known for its rich, savory umami flavor. In this lemon miso chicken thighs recipe, the miso forms the base of a delicious marinade that keeps the chicken moist and tender, while the fresh lemon adds a tangy brightness.
The marinated lemon miso chicken thighs cook right in the air fryer for easy clean-up, but can also be baked or grilled. Any leftover lemon miso chicken would make great Chicken Teriyaki Rice Bowls – just swap out the chicken!
If you like cooking miso, be sure to also try my easy miso salmon recipe!
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Why I Love This Recipe
- Easy weeknight meal. This lemon miso chicken recipe is straightforward and requires minimal prep or clean-up.
- Incredible flavor. The marinade is everything! Savory, lemony, bright, and packed with deep umami flavors.
- Juicy and tender. The chicken is guaranteed to stay tender thanks to the marinade.
- Versatile. Pairs well with so many sides, like rice or even something fancier like this Soba Noodle Salad.
Ingredient Notes
You only need a few pantry staple ingredients to make this lemon miso chicken thighs recipe. You can find most of these popular Japanese staples at your local grocery store or Asian market.
- White miso paste: Mildly salty with hints of sweetness that provide deep flavors. Do not use red miso (it tastes different).
- Chicken thighs: Use boneless thighs for faster cooking, and for more juicy and tender results.
- Soy sauce: Adds a little saltiness with savory depth while balancing the acidity and sweetness.
- Lemon: Freshly squeezed, and don’t forget to zest it beforehand!
- Mirin: This is a staple Japanese sweet rice wine that enhances flavors and adds a touch of sweetness and depth.
- Honey: Gives the chicken sweetness to balance out the saltiness and tanginess, along with a caramelized finish.
- Grated fresh ginger: Adds warmth and flavor.
- Scallions: For the marinade and also garnish.
- Sesame seeds for garnish
Ingredient quantities for this recipe are listed in the recipe card down below, as always.
How to Make Lemon Miso Chicken
Step 1: In a bowl, add the marinade ingredients, including white miso paste, soy sauce, lemon zest, fresh lemon juice, mirin, honey, grated ginger, and sliced scallions until evenly combined.
Step 2: Whisk everything to combine, adjusting any ingredients to taste as needed. For example, if it’s not salty enough, add more soy sauce or miso.
Step 3: Add the chicken into the lemon miso marinade, making sure everything is evenly and fully coated. Cover and marinate in the fridge for at least 1 hour or up to 3 hours.
Step 4: Preheat your air fryer to 390F. Arrange the chicken thighs in a single layer and cook for about 18 minutes, flipping halfway through, until they are fully cooked. This will depend on how thick they are.
Step 5: Remove the chicken and let rest for 5 minutes. Then slice using a sharp knife.
Step 6: Serve the lemon miso chicken thighs on top of rice with a side of sunomono (pickled Japanese cucumbers) or roasted asparagus.
Tips for Success
- Only use white miso paste for this recipe. Other types, like red miso, can be too overpowering and salty for this recipe.
- Marinate for at least 1 hour or up to 3 hours. If marinated overnight, it can get too salty or rubbery from the acid of the lemon.
- Use freshly squeezed lemon juice for best results, and don’t forget to zest the lemon first.
- Baking method: If you don’t have an air fryer, you can also bake the chicken at 400 degrees F for 25 minutes, flipping halfway through. Broil for 1-2 minutes at the end if desired.
Make Ahead Tips
Marinate ahead: This lemon miso chicken recipe can be prepped a few hours ahead of cooking since the marinade needs about 1-3 hours to do its magic anyway.
Make ahead: You can cook the chicken fully and reheat the next day in the oven or microwave oven as needed.
Recipe FAQs
Use white miso paste, It is sweet and salty but lighter in flavor then other types like red miso (don’t use red miso for this recipe).
The chicken should marinate for at least 1 hour or up to 3 hours. Too long can make the chicken too salty or rubbery due to the acid of the lemon.
Yes! I’d recommend using chicken cutlets, and reduce the cooking time as needed – usually 15 minutes in the air fryer.
Absolutely! Bake at 400 F for 25 minutes or as needed, flipping halfway. Broil for 1-2 minutes at the end.
Pairing and Serving Ideas
Need more Asian-inspired weeknight ideas? Try my Air Fryer Salmon Bites (soy glazed!) or my favorite Ramen Stir Fry.
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Lemon Miso Chicken Thighs
Equipment
Ingredients
- 6 boneless chicken thighs
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 3 tablespoons sliced scallions - plus more for garnish
- Sesame seeds
Instructions
- Remove any excess fat from the chicken thighs. Set aside.
- In a medium bowl, whisk the white miso paste with soy sauce, lemon zest, lemon juice fresh, mirin, honey, grated ginger, and sliced scallions until evenly combined.
- Add the chicken into the marinade, making sure everything is fully and evenly coated. Cover and marinate in the fridge for at least 1 hour or up to 3 hours. Tip: You can use a large resealable bag to marinate the chicken to ensure every inch is fully covered in flavor.
- Preheat your air fryer to 390 degrees F. Arrange the miso chicken thighs in a single layer in the air fryer basket. Air fry for about 18 minutes, flipping halfway through, until the chicken is fully cooked through in the center. Note: Total cooking time will depend on the thickness of the chicken.
- Let the chicken rest for 5-10 minutes before slicing. Serve with your favorite sides. Enjoy!
Notes
- Use white miso paste only. Don’t use red miso – it’s too strong for this recipe.
- Miso paste can be found on the shelves at the Asian aisle of grocery stores. Once opened, it needs to be refrigerated.
- Use fresh lemon juice for best taste.
- Marinating time: Marinate for 1 to 3 hours. If you marinate overnight, it might get too salty or rubbery.
- Make ahead: The lemon miso chicken thighs reheat very well if you’d like to make everything the day before.
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Place in air fryer on 390 F for 5 to 10 minutes, flipping halfway through.
- Baking option: Bake at 400 F for 25-30 minutes, flipping halfway through.
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