Name: Gochujang Miso Chicken Thighs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-490794H26M25S
Cuisine: Korean-inspired
Ingredients: 4 chicken thighs, bone-in and skin-on; 2 tablespoons gochujang; 2 tablespoons miso paste; 2 tablespoons soy sauce; 1 tablespoon honey or maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1-inch piece of ginger, grated; Salt and pepper, to taste; Sesame seeds; Sliced green onions

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Introduction

Gochujang Miso Chicken Thighs offer a delightful blend of spicy, savory, and slightly sweet flavors that transform simple chicken into a mouthwatering meal. This easy recipe combines Korean and Japanese ingredients for a rich, umami-packed dish perfect for weeknight dinners or special occasions.

Close-up of a white plate filled with multiple pieces of crispy, grilled chicken wings. The wings have a rich dark golden-brown color with charred edges and a slightly sticky glaze, giving them a shiny and textured look. Small bits of green herbs are sprinkled lightly over the wings, adding a fresh contrast. The white marbled surface underneath the plate is bright and clean, making the warm colors of the chicken stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, bone-in and skin-on
2 tablespoons gochujang
2 tablespoons miso paste
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
Salt and pepper, to taste
Sesame seeds and sliced green onions, for garnish (optional)

Instructions

Step 1: In a bowl, whisk together gochujang, miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
Step 2: Place the chicken thighs in a large zip-top bag or a bowl, then pour the marinade over them, making sure they are well coated. Seal or cover and refrigerate for at least 30 minutes, preferably overnight.
Step 3: Preheat your oven to 400°F (200°C).
Step 4: Lightly grease a baking dish with cooking spray or a small amount of oil.
Step 5: Remove chicken from the marinade and place skin-side up in the baking dish. Discard any leftover marinade.
Step 6: Season the chicken with salt and pepper for extra flavor.
Step 7: Bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Step 8: For added crispiness, broil the chicken for 2-3 minutes, watching carefully to avoid burning.
Step 9: Let the chicken rest for a few minutes after removing from the oven, then garnish with sesame seeds and sliced green onions if desired.
Step 10: Serve the chicken thighs with your favorite sides and enjoy!

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or extra gochujang to the marinade.
Use boneless chicken thighs if you prefer quicker cooking and easier serving.
Marinating overnight enhances the flavor and tenderness of the chicken.
Try garnishing with toasted sesame seeds for a nuttier taste.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the crispy skin. For best texture, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

How to Serve

A close-up view of several juicy pieces of grilled meat, each with a rich, dark-brown char and caramelized texture showing crispy edges. The meat sits tightly packed together, with some parts highlighted by a glossy shine, indicating a glaze or sauce. Small bits of chopped green herbs are scattered on top, adding a fresh contrast to the deep tones of the meat. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the regular soy sauce with a gluten-free tamari or coconut aminos to make the dish gluten-free.

Can I use chicken breasts instead of thighs?

You can, but chicken breasts tend to be leaner and may dry out more easily. Adjust cooking time accordingly and consider marinating longer to keep them moist.