Gochujang Miso Chicken

A delicious and fuss-free recipe for Gochujang Miso Chicken Thighs featuring a sticky, savory glaze that combines heat, umami, and sweetness, perfect for weeknights and gatherings.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

4 pieces chicken thighs, bone-in and skin-on (about 1.5-2 lbs)
2 tablespoons gochujang (Korean chili paste)
2 tablespoons miso paste (white or yellow) recommended for milder flavor
2 tablespoons soy sauce use low-sodium if preferred
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 inch piece of ginger, grated (about 1 tsp)
to taste salt and pepper go light: miso + soy are salty
to garnish sesame seeds and sliced green onions optional

Instructions

Preparation

In a bowl, whisk together gochujang, miso paste, soy sauce, honey (or maple), rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Taste and adjust the marinade — add more honey for sweetness or more vinegar for brightness.
Marinate the chicken by placing thighs in a large zip-top bag or bowl, pouring the marinade over, and massaging it into the skin.
Seal or cover and refrigerate for at least 30 minutes, ideally 4–12 hours.

Cooking

Preheat your oven to 400°F (200°C) and arrange an oven rack in the middle.
Lightly grease a baking dish or line it with foil for easier cleanup.
Remove the thighs from the marinade, letting excess drip back into the bowl; discard leftover marinade.
Place the thighs skin-side up in the prepared dish, spaced so air can circulate.
Sprinkle a pinch of salt and freshly ground pepper over the skin.
Roast for 25–30 minutes, until internal temperature reaches 165°F (75°C) and the skin is golden with slightly caramelized glaze.
For a crisper skin, broil on high for 2–3 minutes, watching closely to prevent burning.

Final Steps

Let the thighs rest for 5 minutes so juices redistribute.
Garnish with sesame seeds and sliced green onions, and serve hot.

Notes

Refrigerate cooked chicken in an airtight container within 2 hours of cooking and keep for 3–4 days. Alternatively, freeze for up to 3 months. Always refrigerate promptly and do not reuse raw marinade unless boiled.