Chicken thighs must be my favourite piece of chicken, 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! And it’s also cheaper than chicken breasts. We always buy organic chicken too, we eat less of it than we used to but you really don’t need that much per person.
Anyway, back to the dish. GOCHUJANG & MISO! What a great marinade this is: sweet, spicy, umami, tangy, charry, it’s got it all! I served it with steamed white rice and roasted cabbage.
So without further ado, here’s the recipe!
Gochujang Miso Grilled Chicken Thighs
- 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
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.