Easy Sweet and Spicy Gochujang Chicken

Ingredients

• 1/4 cup gochujang paste
• 1/4 cup white miso
• 2 tablespoons mirin or honey
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 2 garlic cloves (grated or pressed)
• 1 tablespoon grated fresh ginger
• 2 tablespoons cold water
• 1 1/2-2 pounds boneless, skinless chicken thighs
• 1/4 cup thinly sliced green onion

Instructions

1. 1

   Mix all the ingredients for the sauce in a bowl. Put the chicken in another large bowl, add ¼ cup of the sauce and toss the pieces around to coat. At this point, the chicken can marinate up to 24 hours. Reserve the remaining sauce (it will keep up to 2 weeks in the refrigerator).

2. 2

   --- Option 1: Grill the chicken ---

3. 3

   Prepare a gas or charcoal grill for medium-hot direct grilling. Oil the grates to prevent sticking. Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.

4. 4

   --- Option 2: Oven-bake the chicken ---

5. 5

   Preheat the oven to 450F (225C), with the oven racks arranged in the center. If you have a convection oven, preheat it to 425F (220C).

6. 6

   Line a rimmed baking sheet with a piece of foil or parchment paper for easier cleanup. Set a rack inside the pan and arrange the chicken on top. Pour ¼ cup water into the bottom of the pan (this will help prevent the sugars in the sauce from scorching).

7. 7

   Transfer the pan to the oven and bake 10 minutes. Flip the chicken over and bake an additional 8-10 minutes, until the pieces are browned on the edges.

8. 8

   --- Serving ---

9. 9

   Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice it into ½-inch thick pieces — don't forget to reserve any juices that have collected on the board or in the sheet pan. Serve the chicken sprinkled with green onions and additional sauce drizzled over.