Name: Gochujang Miso Chicken Thighs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 pieces chicken thighs, bone-in and skin-on (about 1.5–2 lbs); 2 tablespoons gochujang (Korean chili paste) (for heat and fermented depth); 2 tablespoons miso paste (white or yellow recommended for umami); 2 tablespoons soy sauce (low-sodium ok); 1 tablespoon honey or maple syrup (maple for vegan-ish sweetness); 1 tablespoon rice vinegar (to brighten the glaze); 1 teaspoon sesame oil (for aroma); 2 cloves garlic, minced; 1 inch ginger, grated ((about 1 tsp)); Salt and pepper, to taste; Sesame seeds and sliced green onions, for garnish (optional)

I first made these gochujang miso chicken thighs on a rainy weeknight when I wanted something bold but hands-off. The glaze is spicy, savory, and slightly sweet; the skin crisps up in the oven while the meat stays juicy. It’s quick enough for a weeknight but flavorful enough to serve to guests — and it pairs beautifully with simple rice and pickled vegetables. If you like one-pan chicken dinners, you might also enjoy this slow-cooked lemon garlic butter version I use on lazy Sundays: slow-cooked lemon garlic butter thighs.

Why you’ll love this dish

This chicken gives you big, layered flavor with minimal fuss. Gochujang adds fermented chili richness, miso lends umami depth, and a touch of honey balances heat with caramelized sweetness. It’s forgiving (skin-on bone-in thighs stay moist) and scales easily for family dinners or meal prep.

"We made this on a weeknight and everyone at the table asked for seconds — the glaze is addictive." — a regular at my dinner table

It’s also a great bridge between techniques: if you prefer slow-cooked comfort, check how this recipe stacks up against other slow-cooker thigh recipes for different textures and time commitments: slow cooker chicken thigh variations.

The cooking process explained

Before you cook, here’s what happens in three simple stages so you know what to expect:

Make a thick, well-balanced marinade from gochujang, miso, soy, acid, sweetener, aromatics, and toasted sesame.
Marinate the thighs so the paste flavors penetrate; longer is better (4–12 hours), but even 30 minutes helps.
Roast skin-side up at 400°F until cooked through, then finish under the broiler for glossy, crisp skin if you like.

If you’d rather set-and-forget, there are similar recipes that use low heat and longer times to render fat differently — a helpful comparison is this slow-cooker approach: slow-cooker chicken thighs techniques.

What you’ll need

4 chicken thighs, bone-in and skin-on (about 1.5–2 lbs)
2 tablespoons gochujang (Korean chili paste) — for heat and fermented depth
2 tablespoons miso paste (white or yellow recommended) — adds savory umami
2 tablespoons soy sauce (low-sodium ok)
1 tablespoon honey or maple syrup (maple for vegan-ish sweetness)
1 tablespoon rice vinegar — brightens the glaze
1 teaspoon sesame oil — for aroma
2 cloves garlic, minced
1-inch piece ginger, grated (about 1 tsp)
Salt and pepper, to taste
Sesame seeds and sliced green onions, for garnish (optional)

Notes and substitutions: use low-sodium soy and adjust salt after tasting the marinade; for a milder version, cut gochujang to 1 tablespoon and add more honey. If you like a stickier finish similar to other sweet chili glazes, see this sticky-sweet recipe for ideas: sticky sweet chili chicken thighs.

Directions to follow

Whisk the marinade: In a medium bowl, combine gochujang, miso, soy sauce, honey (or maple), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Taste and tweak — add a bit more honey for sweetness or a splash more soy for salt.
Marinate the chicken: Place the thighs in a zip-top bag or shallow bowl. Pour the marinade over and massage it into the skin and under any loose skin. Seal or cover and refrigerate at least 30 minutes, ideally 4–12 hours.
Preheat oven: Heat to 400°F (200°C). Position a rack in the center.
Prepare the pan: Grease a baking dish lightly or line with foil for easier cleanup.
Arrange the thighs: Remove thighs from the marinade and let excess drip back into the bowl; discard leftover marinade. Place the thighs skin-side up in the dish, spaced slightly apart.
Lightly season: Sprinkle a pinch of salt and freshly ground pepper over the skin — miso and soy are already salty, so be sparing.
Roast: Bake for 25–30 minutes until the internal temperature at the thickest part reaches 165°F (75°C) and the skin is golden.
Crisp the skin (optional): For extra-crisp skin, broil on high for 2–3 minutes, watching closely so it doesn’t burn.
Rest and serve: Let the thighs rest 5 minutes. Garnish with sesame seeds and sliced green onions, then serve hot.

Best ways to enjoy it

Serve these thighs over steamed jasmine or short-grain rice to soak up the glaze. Quick pickles (thinly sliced cucumber or daikon with rice vinegar and sugar) add brightness. Other good pairings:

Simple bok choy or sautéed spinach with garlic.
A cold noodle salad or sesame slaw for contrast.
Roasted sweet potatoes or sticky rice for a heartier plate.

For a playful sharing meal, slice the meat off the bone and serve on lettuce cups with extra scallions and sliced chilies.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a 350°F oven for 10–12 minutes to preserve crispness; alternatively, reheat in a skillet over medium-low heat with a splash of water and a lid for a few minutes, then remove the lid to crisp the skin. To freeze: cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Food safety note: always reheat to 165°F (74°C) internal temperature and discard any marinade that touched raw chicken.

Pro chef tips

Pat skin dry before marinating to encourage better browning during roasting.
If the skin is browning too quickly, tent loosely with foil and finish without it.
Brush a little extra honey or a thin swipe of gochujang mixed with oil onto the thighs 5 minutes before finishing for a glossy look.
For even faster crisping, sear skin-side down in a hot skillet for 2–3 minutes before transferring to the oven. If you like air-fried textures, you might also sneak in ideas from this air-fryer snack recipe for timing tricks: air-fryer crisping techniques.

Creative twists

Make it saucier: simmer the leftover marinade (bring to a rolling boil for 1–2 minutes) and brush over the thighs right before serving.
Grill instead of roast: baste and grill over medium heat for a smoky char (watch for flare-ups from the sugar).
Go vegan-ish: swap chicken for firm tofu or cauliflower steaks and roast until caramelized, increasing cooking time.
Add citrus: stir a teaspoon of orange zest into the marinade for a brighter note.

Helpful answers

Q: How long should I marinate the thighs for best flavor?
A: At least 30 minutes will impart flavor, but 4–12 hours is ideal. Up to 24 hours is okay for bone-in thighs, but very long marination with lots of acid can begin to change texture.

Q: Can I use boneless, skinless thighs?
A: Yes — cooking time will shrink (about 18–22 minutes at 400°F), and the texture will be different (leaner and less protected from drying). Reduce oven time and check internal temperature.

Q: Is gochujang very spicy? What if I can’t find it?
A: Gochujang has heat plus a fermented, slightly sweet depth. Heat varies by brand. If you can’t find it, substitute with a mixture of chili paste (like sambal oelek) plus a teaspoon of miso and a pinch of sugar — but the flavor won’t be identical.

Q: Can I make the glaze ahead?
A: Yes. Make the marinade up to 48 hours ahead and store in the fridge. Whisk again before using. Never reuse marinade that has touched raw chicken unless you boil it thoroughly first.

Q: How do I know when the chicken is done without a thermometer?
A: Cut into the thickest part; juices should run clear and meat should be opaque. A thermometer is the safest way — 165°F (75°C) internal temperature is the USDA recommendation.

Conclusion

This gochujang miso chicken thigh recipe delivers bold, layered flavor with simple steps — perfect for busy weeknights or an impressive weekend dinner. For another version and inspiration, see MindFull Of Cooking’s Gochujang Miso Chicken Thighs, and if you’re curious about a grilled miso-chili take, check out Glebe Kitchen’s spicy miso grilled chicken.