Honey Miso Chicken Thighs
Honey Miso Chicken Thighs
Ingredients
For the Honey Miso Chicken Thighs
- 600 g raw skinless chicken thighs
- 1 tablespoon garlic, minced
- 3 tablespoons soy sauce
- 5 ml sesame oil
- 45 g white miso
- 15 g honey
- 1 teaspoon sweetener, granulated
- to taste black pepper
- to taste salt
For the Cucumber Salad
- 1 large cucumber, sliced
- 1 teaspoon garlic powder, minced
- 1 teaspoon brown stevia
- 5 ml sesame oil
- 5 ml soy sauce
- 1 pinch gochugaru or chili powder
- as needed green onions, for garnish
- as needed sesame seeds, for garnish
- to taste salt
- to taste pepper
For Toppings
- 125 g white rice, cooked, per serving
- as needed green onion, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Into a bowl, combine the raw skinless chicken thighs, minced garlic, soy sauce, sesame oil, white miso, honey, granulated sweetener, black pepper, and salt. Mix all ingredients thoroughly with a spatula until the chicken is well coated.
⏱️ 5 min
- 2
Cover the bowl containing the chicken mixture with plastic wrap. Let it marinate for a minimum of 30 minutes and up to 24 hours in the refrigerator.
⏱️ 30 min
- 3
Place the marinated chicken thighs in an air fryer basket. Cook them in the air fryer at 370°F (188°C) for 14-16 minutes, or until golden brown and slightly caramelized, and cooked through.
⏱️ 16 min•🌡️ 370
- 4
Into a separate container, add the thinly sliced cucumber, minced garlic powder, brown stevia, sesame oil, soy sauce, a pinch of gochugaru or chili powder, salt, and pepper. Mix all the salad ingredients well with a spoon.
⏱️ 10 min
- 5
Divide the cooked chicken and cucumber salad into 4 equal portions. Serve each portion on 125g of cooked white rice. Garnish with chopped green onions and sesame seeds. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Miso Chicken Thighs
For the Honey Miso Chicken Thighs
- 600 g raw skinless chicken thighs
- 1 tablespoon garlic, minced
- 3 tablespoons soy sauce
- 5 ml sesame oil
- 45 g white miso
- 15 g honey
- 1 teaspoon sweetener, granulated
- to taste black pepper
- to taste salt
For the Cucumber Salad
- 1 large cucumber, sliced
- 1 teaspoon garlic powder, minced
- 1 teaspoon brown stevia
- 5 ml sesame oil
- 5 ml soy sauce
- 1 pinch gochugaru or chili powder
- as needed green onions, for garnish
- as needed sesame seeds, for garnish
- to taste salt
- to taste pepper
For Toppings
- 125 g white rice, cooked, per serving
- as needed green onion, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Into a bowl, combine the raw skinless chicken thighs, minced garlic, soy sauce, sesame oil, white miso, honey, granulated sweetener, black pepper, and salt. Mix all ingredients thoroughly with a spatula until the chicken is well coated.
⏱️ 5 min - 2
Cover the bowl containing the chicken mixture with plastic wrap. Let it marinate for a minimum of 30 minutes and up to 24 hours in the refrigerator.
⏱️ 30 min - 3
Place the marinated chicken thighs in an air fryer basket. Cook them in the air fryer at 370°F (188°C) for 14-16 minutes, or until golden brown and slightly caramelized, and cooked through.
⏱️ 16 min•🌡️ 370 - 4
Into a separate container, add the thinly sliced cucumber, minced garlic powder, brown stevia, sesame oil, soy sauce, a pinch of gochugaru or chili powder, salt, and pepper. Mix all the salad ingredients well with a spoon.
⏱️ 10 min - 5
Divide the cooked chicken and cucumber salad into 4 equal portions. Serve each portion on 125g of cooked white rice. Garnish with chopped green onions and sesame seeds. Enjoy!
⏱️ 5 min