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Gochujang Miso Boneless Chicken Thighs Recipe

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4.1 from 65 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Gochujang Miso Boneless Chicken Thighs recipe features tender, juicy chicken thighs cooked to crispy perfection with a flavorful spicy and umami-rich sauce made from gochujang, miso, and aromatic ingredients. The dish is finished with fresh green onion garnish and is perfect for a quick and satisfying meal prepared using stovetop searing and oven roasting.

Ingredients

Chicken and Garnish

  • 5 boneless chicken thighs
  • 3 stalks of green onions (white and green parts separated)

Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp mirin
  • 2 tbsp water
  • 1 tbsp miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp grapeseed oil
  • 2 cloves garlic, minced

Instructions

  1. Prepare the Sauce: In a bowl, combine gochujang, mirin, water, miso paste, rice vinegar, sugar, grapeseed oil, and minced garlic. Whisk thoroughly until the sauce is smooth and well blended.
  2. Prepare Green Onions: Slice the green onions, separating the white parts from the green parts. Reserve the white parts for cooking and the green parts for garnish after cooking.
  3. Bone the Chicken Thighs: Remove any bones from the chicken thighs using kitchen shears or a sharp knife to ensure boneless pieces for easier cooking and eating.
  4. Dry the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve crispy skin during cooking.
  5. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for finishing the chicken in the oven.
  6. Sear the Chicken: Place a cast iron pan over medium heat on the stovetop and add the chicken thighs skin-side down. Cook for about 10 minutes, rendering the fat and browning the skin until it is crispy. Then flip the chicken thighs.
  7. Add White Green Onions: Add the white parts of the sliced green onions into the pan with the chicken after flipping.
  8. Add the Sauce: Make sure the chicken is skin-side up and pour the prepared gochujang miso sauce around the chicken in the pan without pouring it directly on the skin to avoid sogginess.
  9. Finish Cooking in Oven: Transfer the cast iron pan to the preheated oven and roast for 10 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  10. Serve: Remove the pan from the oven, garnish the chicken with the reserved green parts of the green onions, and serve immediately while hot.

Notes

  • Use kitchen shears for easy and safe removal of bones from chicken thighs.
  • Patting the chicken dry before searing is key for achieving crispy skin.
  • Do not pour sauce directly over chicken skin to maintain crispiness.
  • Use a cast iron pan for even heat distribution and the best sear.
  • This recipe serves 2 but can be easily scaled up.
  • Check the internal temperature with a meat thermometer to ensure chicken is safely cooked.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Korean-inspired

Find it online: https://eatwithdiane.com/gochujang-miso-boneless-chicken-thighs-recipe/