Miso and Gochujang Butter Roast Chicken

This Miso and Gochujang Butter Roast Chicken is a bold, umami-rich dish that blends savory miso, spicy gochujang, and creamy butter into a flavorful glaze. Roasted until caramelized and crisp, it’s finished with a spicy-sweet gravy and a splash of lemon juice for a perfectly balanced main course.

Why You’ll Love This Recipe

• Quick and easy: No need to marinate, ready in under an hour
• Bold flavors: Combines umami, spice, sweetness, and acidity
• Crispy, caramelized skin with juicy, flavorful meat
• Impressive enough for dinner guests, simple enough for weeknights

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• White miso paste
• Gochujang paste
• Garlic (minced or paste)
• Chili flakes
• Rice vinegar or apple cider vinegar
• Honey
• Salt and pepper
• Bone-in, skin-on chicken thighs or legs
• Lemon wedges

Directions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix butter, miso paste, gochujang, garlic, chili flakes, vinegar, honey, and a pinch of salt to create a paste.
3. Line a baking sheet with foil. Place chicken pieces skin-side down and rub half the paste into the flesh side.
4. Flip chicken skin-side up, season, and roast for 20 minutes.
5. Remove from oven and brush remaining paste over the skin.
6. Roast for an additional 15–20 minutes, or until internal temperature reaches 165°F (75°C).
7. Broil for 2–3 minutes to crisp and darken the skin.
8. Mix pan juices with a bit more gochujang and honey to create a gravy.
9. Drizzle gravy over the chicken, squeeze lemon juice on top, and serve with lemon wedges.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes

Variations

• Vegetable base: Roast on top of sliced carrots, onions, or sweet potatoes to soak up the juices
• Protein options: Use chicken drumsticks, wings, or even pork chops
• Mild version: Reduce gochujang and chili flakes for a gentler heat
• Grilled version: Grill the chicken over medium heat, turning occasionally, and baste with the butter paste

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F (175°C) oven for 10–15 minutes or until heated through
• Reheat gravy gently on the stove or in the microwave before serving

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste that’s sweet, spicy, and savory.

Can I use red miso instead of white?

Yes, but red miso is saltier and more intense—adjust quantities to taste.

Can I make it ahead of time?

You can prepare the butter paste and coat the chicken a few hours in advance. Keep it refrigerated until ready to bake.

Is this dish spicy?

Moderately spicy. Adjust chili flakes and gochujang to control the heat.

Can I use chicken breasts?

Yes, but bone-in, skin-on cuts offer better flavor and moisture retention.

What should I serve it with?

Great with steamed rice, roasted vegetables, or a crisp Asian-style slaw.

Can I freeze it?

Yes, freeze cooked chicken and gravy separately for up to 2 months.

Is it gluten-free?

Use gluten-free miso and gochujang to make this dish safe for gluten-free diets.

Can I substitute garlic powder?

Yes, use ½ teaspoon garlic powder in place of fresh garlic.

Why use vinegar?

Vinegar brightens the dish and balances the richness of the butter and miso.

Conclusion

Miso and Gochujang Butter Roast Chicken is a stunning fusion of Korean and Japanese flavors that’s both exciting and approachable. With its rich glaze, crispy skin, and zesty finish, it’s sure to become a new favorite for anyone craving bold, comforting food with minimal effort.

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