Miso and Gochujang Butter Roast Chicken
Succulent bone-in chicken thighs roasted in a rich miso and gochujang butter glaze, creating a savory, spicy, and umami-packed dish with beautifully crisp skin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
- 60 g unsalted butter, softened
- 80 g white miso paste
- 2 tbsp gochujang paste
- 1 garlic clove, crushed
- 1 tsp chili flakes
- 1 tbsp rice vinegar
- 1 tbsp honey (plus ½ tsp extra for glaze)
- 8 bone-in, skin-on chicken thighs
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix butter, miso, 1 tbsp gochujang, garlic, chili flakes, vinegar, and 1 tbsp honey with a pinch of salt.
- Line a baking tray with foil and arrange chicken skin-side down. Season flesh lightly and spread half the mixture over it.
- Flip chicken skin-side up, season the skin, and bake for 20 minutes.
- Brush remaining marinade onto skin and roast another 15–20 minutes until internal temperature reaches 165°F (75°C). Cover with foil if skin browns too quickly.
- Grill on high for 2–3 minutes to intensify the glaze.
- Transfer chicken to a platter. Mix pan juices with 1 tbsp gochujang and ½ tsp honey, and serve as sauce.
- Drizzle with lemon juice and serve with lemon wedges.
Notes
- Apply glaze to the skin only halfway through to prevent burning.
- The pan juices make a flavorful sauce when mixed with gochujang and honey.
- Bone-in, skin-on pieces retain moisture and flavor.
- Pairs well with rice or roasted vegetables.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 291 kcal
- Sugar: 7 g
- Sodium: 2700 mg
- Fat: 23.5 g
- Saturated Fat: 10.8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11.7 g
- Fiber: 1.2 g
- Protein: 25 g
- Cholesterol: 90 mg
Find it online: https://ukfinda.com/miso-and-gochujang-butter-roast-chicken/