Description

Gochujang Miso Chicken Thighs combine the spicy kick of Korean chili paste with the umami depth of white miso for an incredibly flavorful and easy-to-make main dish. Perfectly pan-seared boneless, skinless chicken thighs are marinated in a tangy-sweet mixture, then cooked until golden and juicy. Garnished with toasted sesame seeds and green onions, this recipe delivers a balanced, comforting meal that pairs beautifully with rice, noodles, or steamed vegetables.

Ingredients

Scale

Chicken and Marinade

6 boneless, skinless chicken thighs
2 tablespoons gochujang (Korean chili paste)
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger

For Cooking and Garnish

1 tablespoon neutral oil (such as canola or vegetable oil) for cooking
Sliced green onions for garnish
Toasted sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a medium bowl, whisk together the gochujang, white miso paste, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and freshly grated ginger until the mixture is smooth and well combined.
Marinate the Chicken: Place the boneless, skinless chicken thighs into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight for more intense flavor.
Heat the Pan: When ready to cook, heat the neutral oil in a large skillet over medium-high heat until shimmering.
Cook the Chicken: Remove the thighs from the marinade, allowing excess to drip off, and place them in the hot skillet. Cook the chicken for about 5 to 6 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C), indicating it is fully cooked.
Rest and Slice: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juices, then slice if desired.
Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the chicken before serving. Pair with rice, noodles, or steamed vegetables to complete the meal.

Notes

For an extra smoky flavor, grill the chicken thighs instead of pan-searing, adjusting cooking time as necessary.
This recipe works well with bone-in chicken thighs; increase cooking time to ensure thorough cooking.
To increase the heat level, add more gochujang or a pinch of chili flakes to the marinade.