Description
Gochujang Miso Chicken Thighs combine the bold flavors of Korean chili paste and white miso with a sweet and savory marinade. These juicy, boneless chicken thighs are marinated to absorb spicy, umami-rich notes before being perfectly seared on the stovetop, making for an easy yet flavorful main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
Cooking
- 1 tbsp neutral oil (for cooking)
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together gochujang, miso paste, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until the mixture is smooth and well combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss them until each piece is evenly coated with the flavorful mixture. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the flavors. For deeper flavor, marinate for up to 8 hours.
- Heat the Pan: When ready to cook, heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. This oil will prevent sticking and help achieve a nice sear on the chicken.
- Cook the Chicken: Remove the chicken thighs from the marinade, letting excess drip off. Place them in the hot skillet and sear for 5 to 6 minutes on each side, or until they develop a golden-brown crust and are cooked through with an internal temperature of 165°F (74°C).
- Rest and Slice: Transfer the cooked chicken to a plate and let it rest for a few minutes to allow juices to redistribute. Then slice the chicken thighs as desired.
- Garnish and Serve: Garnish with chopped green onions and sesame seeds if desired. Serve hot alongside steamed rice, pickled vegetables, or sautéed greens for a complete meal.
Notes
- This dish pairs wonderfully with steamed rice, pickled vegetables, or sautéed leafy greens to balance the spicy and umami flavors.
- For an extra charred finish, place the seared chicken under the broiler for 2–3 minutes after cooking in the skillet.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
