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 bowl, whisk together gochujang, miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Place chicken thighs in a zip-top bag or bowl; pour marinade over them to coat evenly. Refrigerate for at least 30 minutes or overnight for deeper flavor.
- Preheat oven to 400°F (200°C) and grease a baking dish lightly.
- Arrange marinated chicken thighs skin-side up in the dish; discard leftover marinade. Season with salt and pepper.
- Bake for 25-30 minutes until internal temperature reaches 165°F (75°C). Broil for an additional 2-3 minutes for crispy skin if desired.
- Let rest for a few minutes before serving with garnishes like sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 290
- Sugar: 7g
- Sodium: 960mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg