Korean Grilled Chicken
Prep Time: 1 hour and 20 minutes (about 20 minutes hands-on times)
Meal Notes: Marinated in gochujang,* white miso paste, honey, and apple cider vinegar, this chicken has a sweet, savory, spiciness that never fails to hit the spot. It’s also incredibly fast and easy, lending itself well to weeknights and busy weekends. Serve it with rice and a simple lettuce salad or Korean scallion salad.
Ingredients
2 Tablespoons gochujang (or substitute sriracha)
2 Tablespoons honey
1 Tablespoon white miso paste
1/4 cup water
2 Tablespoon apple cider vinegar
2 Tablespoon grapeseed oil (or substitute canola oil)
1/4 teaspoon salt
6 bone-in chicken thighs, skin-on** (or substitute legs)
2 scallions
Instructions
Marinate Chicken: In a small bowl, whisk together the gochujang, honey, miso, water, apple cider vinegar, grapeseed oil, and salt. Pour marinade into a gallon-sized zip-lock bag and add chicken thighs. Seal the bag and massage the marinade int othe chicken to make sure it’s coasted. Marinate in the fridge for at least 1 hour (up to 48 hours).
Roast Chicken: While chicken marinates, preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set a baking rack on top. Remove the chicken from the marinade and place skin-side-up on the baking rack. Reserve marinade. Roast chicken for 45 minutes, basting twice with the reserved marinade during the last 15 minutes of cooking.
Finish: Thinly slice the scallion. Before serving the chicken, sprinkle scallion in top.
*What’s gochujang? Gochujang is a fermented red chili paste used in many Korean dishes, including bibimbap and bulgogi. Although sriracha works as a substitute, it will not give you the same distinct sweet, spiciness. If you can’t find guchujang at your local grocery store, I recommend ordering a small bottle from Amazon.
** I’m not a big fan of chicken skin. Can I just remove it? No! I mean, yes, follow your heart. But I’m not a big fan of chicken skin either and this dish is one of the only exceptions. It absorbs the marinade and crisps up so perfectly. I know eating the skin isn’t the healthiest option, but it is hands-down the most delicious one in this case.