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.
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.
- 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
- Combine all the ingredients except the chicken and mix thoroughly.
- Toss the chicken in the marinade and refrigerate for 1 to 4 hours.
- Set your grill up for indirect, medium high heat.
- Place a drip pan under the grill where you will be putting the chicken.
- Grill until the chicken reaches an internal temperature of 175F, about 20-25 minutes.
- Working in batches of 2 or 3 pieces, place the chicken over direct heat to colour up.