Description
Deliciously bold Gochujang Miso Chicken Thighs feature tender boneless chicken marinated in a spicy-sweet Korean-inspired sauce made from gochujang, miso paste, soy sauce, and honey. Baked to perfection and optionally broiled for a caramelized finish, this dish is packed with umami flavor and ready in under an hour, making it a perfect flavorful weeknight main course.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish (optional)
- Sesame seeds
- Sliced green onions
Instructions
- Make the marinade: In a medium bowl, whisk together the gochujang, white miso paste, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
- Marinate the chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow the flavors to penetrate.
- Preheat the oven: When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- Bake the chicken: Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The surface should start to caramelize and develop a slightly sticky glaze.
- Optional broiling for char: For an extra caramelized finish, switch your oven to broil and broil the chicken thighs for an additional 2 to 3 minutes, watching closely to prevent burning.
- Rest and garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish with sesame seeds and sliced green onions if desired before serving.
Notes
- Adjust the amount of gochujang or add red pepper flakes for a spicier dish.
- This recipe is also great cooked on the grill for smoky flavor.
- Serve alongside steamed rice and pickled vegetables to complete the meal.
