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I’ve been getting into miso lately. The salty, earthy, savory flavour just seems to add magic to everything it touches. I saw a blog on Japanese broiled miso chicken. I started thinking. What if I made that but slammed it up against Korean zing? And tossed it on the grill? It worked. In the end, spicy miso grilled chicken is more Korean than Japanese. Subtle Japanese inspiration crushed by a big dollop of gochujang.

Gochujang is miso jacked up with Korean flavours. It’s miso with chili and fermented soybean. Straight up it’s pretty assertive.  Mix miso and gochujang and you mellow out the bite. That’s why this works. The miso smooths things out nicely.

Korean marinated, grilled spicy miso chicken.

Grilling technique is important in this recipe. Indirect, medium hot heat is what you are after. There’s sugar in the marinade. There’s skin on the chicken. Direct heat invites burning. Burning badly.

Set your grill up so the heat comes from the sides. Put the chicken over a drip pan. Finish the spicy miso grilled chicken over direct heat briefly. That will get you the colour. As always, charcoal rules when grilling.

I’m a big fan of either bone-in or boneless chicken thighs with the skin left on. I use boneless here to maximize the surface area. More surface – more flavour.

Korean gochujang and shiro miso make this spicy miso chicken special.

 

spicy miso grilled chicken
 
Prep time
Cook time
Total time
 
Spicy miso grilled chicken mixes Japanese and Korean flavour for great tasting grilling. If you don't have gochujang, you can just mix in another chili sauce. Sambal oelek or even Sriracha would work here. The chicken is delicious hot or cold.
Author:
Recipe type: main
Cuisine: Korean
Serves: 6
Ingredients
  • 2 Tbsp shiro miso
  • 2 Tbsp gochujang
  • 1 Tbsp soy sauce
  • 2 Tbsp sake
  • 1 Tbsp sugar
  • 1 tsp garlic ginger paste (or a ½ tsp garlic and ½ tsp ginger, finely minced)
  • ½ tsp black pepper
  • 12 boneless, skin-on chicken thighs
Instructions
  1. Combine all the ingredients except the chicken and mix thoroughly.
  2. Toss the chicken in the marinade and refrigerate for 1 to 4 hours.
  3. Set your grill up for indirect, medium high heat.
  4. Place a drip pan under the grill where you will be putting the chicken.
  5. Grill until the chicken reaches an internal temperature of 175F, about 20-25 minutes.
  6. Working in batches of 2 or 3 pieces, place the chicken over direct heat to colour up.
Notes
If you don't have gochujang, you can use a different chili paste. Use 4 Tbsp shiro miso and add chili paste to taste.

 

 

 

6 thoughts on “spicy miso grilled chicken

  1. Great photos, Romain! This looks absolutely mouthwatering! I love miso on grilled chicken– the little bit of sweetness gives a nice caramelization. Plus gochujang tastes good on anything. This is my kind of chicken dish! I’m not really a fan of chicken thighs though. Do you think I could use chicken breasts on the bone to make this? Thanks for sharing this amazing dish!

  2. While this recipe sounds amazing, the photos are phenomenal! I love the slight char going on, might be my favorite part of grilled chicken. I definitely need to get more creative with my chicken game, this spicy miso chicken looks like the perfect recipe to pull me out of my comfort zone, thank you!

    • Thank you so much Erica. If you can get your hands on the ingredients this recipe comes together in no time flat. The chicken is great on a Buddha bowl too if that’s your thing.

  3. Huge fan of miso and gochujang anything! This looks absolutely mouth watering and delicious! Yay for spring time! BBQ is no longer frozen shut! haha 🙂

    • Miso and gochujang area a great combo for sure. My BBQ just got buried by snow again. Never seems to end this year.

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