Description
These Gochujang Miso Chicken Thighs are a delightful fusion of flavors, combining the spicy kick of gochujang with the savory depth of miso. The result is juicy, flavorful chicken that is perfect for a quick and easy weeknight meal.
Ingredients
Scale
Chicken Thighs:
- 2 pounds boneless, skinless chicken thighs
Miso Gochujang Marinade:
- 2 tablespoons gochujang
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
For Cooking:
- 1 tablespoon neutral oil (for searing)
- Sliced green onions and toasted sesame seeds for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together gochujang, miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or overnight.
- Cook the Chicken: Heat neutral oil in a skillet over medium-high heat. Remove chicken from marinade and sear for 4–5 minutes per side until cooked through.
- Rest and Serve: Transfer chicken to a plate, let it rest, then slice. Garnish with green onions and sesame seeds before serving.
Notes
- For enhanced flavor, marinate the chicken overnight.
- Variation: Grill or bake the chicken for a different cooking method.
- Adjust saltiness by using low-sodium soy sauce.
- For extra heat, increase gochujang or add red pepper flakes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
