Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons gochujang
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- Salt and pepper to taste
Instructions
- In a mixing bowl, whisk together gochujang, miso paste, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Place the chicken thighs in a zip-top bag or bowl and pour the marinade over them. Ensure they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (overnight is best).
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- Remove chicken from the marinade and place skin-side up in the baking dish. Discard leftover marinade.
- Season with salt and pepper before baking for 25-30 minutes until cooked through (internal temperature should reach 165°F / 75°C) and skin is crispy.
- For extra crispiness, broil for an additional 2-3 minutes while watching carefully.
- Let rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg