Gochujang Miso Grilled Chicken Thighs
Gochujang Miso Grilled Chicken Thighs must be my favourite way to cook chicken thighs—the meat has so much flavour and stays nice and juicy, whatever you do to it: stir fry, grill, roast, stew, it’s the best! Plus, it’s more affordable than chicken breasts. We always opt for organic chicken; we eat less of it these days, but a little goes a long way.
Anyway, back to the dish. Gochujang Miso Grilled Chicken Thighs—this marinade is something special. The combination of gochujang (Korean chilli paste) and miso creates a beautifully balanced flavour: sweet, spicy, umami-rich, and slightly tangy. When grilled, it develops a gorgeous charred crust that adds even more depth. I served it with steamed white rice and roasted cabbage, but it pairs well with so many sides! A fresh cucumber salad or pickled radishes would complement the bold flavours beautifully.
The best part? This dish is super easy to prepare. Just whisk the marinade together, coat the chicken, and let it do its thing. If you have time, marinate it overnight for even more flavour, but even 30 minutes will make a difference. Then, throw it on the grill, griddle, or even a hot pan, and you’ll have a restaurant-worthy meal in no time.
Why You’ll Love This Recipe
✔️ Big on Flavour – The gochujang miso marinade packs a punch with a perfect mix of heat, savoury depth, and a hint of sweetness.
✔️ Easy to Make – Just mix, marinate, and grill—minimal effort for maximum taste.
✔️ Versatile – Serve it with rice, noodles, a fresh slaw, or even in a wrap.
✔️ Great for Meal Prep – Make extra and enjoy it for days; it only gets better overnight!
So, without further ado, let’s get into the recipe for Gochujang Miso Grilled Chicken Thighs!
More Gochujang recipes? Then try my Gochujang Sticky Chicken or this addictive soup: Miso & Kimchi Coconut Noodle Soup. A lot of my Gochujang recipes are inspired by Marion Grasby, check out her site for more inspiration!
Gochujang Miso Grilled Chicken Thighs
(1 votes, average: 5.00 out of 5)
Loading...Try Gochujang Miso Grilled Chicken Thighs for a sweet, spicy, and umami-rich flavour that pairs well with rice and veggies.
Ingredients
- 300 - 400 g chicken thighs, left whole
- 1 tbsp gochujang
- 1 tbsp white miso paste
- 1 tbsp light soy
- To serve:
- Small bunch fresh koriander leaves
- Lime wedges on the side
- Sesame seeds
Instructions
Marinade the chicken in the sauce for a minimum of 1 hour (overnight is fine too)
Heat a grill pan or a heave based skillet until very hot and then add some vegetable oil to the pan.
Add the chicken thighs to the pan and let it sear, don’t move the chicken around, turning down the heat to medium/high if it’s smoking too much. By not moving it you’re create a nice charred sear, ± 2 minutes. Then do the same on the other side.
Continue to let them sear and flip them over now and then, not too often, brushing some of the leftover marinade onto the chicken and searing this along. In total ± 6-8 minutes cooking is needed, depending on the size of the thighs.
Remove the chicken from the pan, transfer to a plate and let rest for a few minutes before slicing.
Served with a squeeze of lime, some fresh koriander leaves and some toasted sesame seeds.
