This is the best grilled chicken I have ever made, and the marinade takes two minutes in a blender. Garlic, ginger, soy sauce, gochujang, miso, honey, rice vinegar, sesame oil, and a fat handful of cilantro all go in at once. Blend it, pour it over chicken thighs or chicken breasts, and walk away for 30 minutes. Then grill for 5 to 6 minutes per side at 400°F until the internal temperature hits 175°F. That's it.
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I have made it several times this month, and the thing that finally made it perfect was heat. Honey and gochujang both burn fast, so screaming hot grates gave me black chicken that was still pink inside. Medium heat, around 400°F, gives you the sticky lacquered edges without the ash.
We had people over and this was the star of the show. Everybody loved it! Even picky eaters like my eldest. If you need a good grilled chicken recipe, look no further.
Gochujang and miso are pantry staples in my kitchen the way olive oil is in someone else's. I grew up in Vancouver and I cook Asian flavors for my boys all the time. Almost every grilled chicken recipe ranking right now is lemon, olive oil, and dried oregano. If you want more of this flavor profile, try my miso gochujang chicken, my KBBQ chicken, or the sticky gochujang chicken thighs.
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How to make (VIDEO)
Brands I recommend to use for this recipe
- Gochujang: the Korean chili paste doing the heavy lifting here. Look for a mild tub, and skip the squeeze bottles that are already sweetened.
- Miso paste: white or yellow miso, not red. This is where the savory depth comes from, and it is what makes people ask what is in the marinade.
How to make (PICTURES)
- Step 1: Add the garlic, ginger, soy sauce, gochujang, miso, honey, rice vinegar, sesame oil, and cilantro to a blender. No chopping needed.
- Step 2: Pour the marinade over chicken thighs and toss until every piece is coated. Marinate for minimum 30 minutes, max 8 hours.
- Step 3: Shake off the excess marinade and grill on medium, around 400°F, for 5 to 6 minutes per side until the internal temperature hits 175°F.
- Step 4: Rest for 5 minutes, slice against the grain, then top with sesame seeds, green onions, and extra cilantro.
What to serve
- Garlic fried rice (sinangag): the buttery garlic rice soaks up every drop of the marinade.
- Asian cucumber salad: cold and crunchy, and it cuts right through the sticky sweetness.
- Asian garlic noodles: turns this into a full noodle bowl in 20 minutes.
- Dumpling salad with chili crunch dressing: the one I make when people are coming over.
- Easy Asian chicken salad: slice the leftover grilled chicken straight into it the next day.
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Best Grilled Chicken
Ingredients
Equipment
Method
- Add the garlic, ginger, soy sauce, gochujang, miso paste, honey, rice vinegar, sesame oil, and cilantro to a blender. Blend for about 30 seconds, until smooth and pourable.2 cloves garlic, 1 inch fresh ginger, ⅓ cup soy sauce, 1 tablespoons gochujang, 1 tablespoons white miso paste, 2 tablespoons honey, ¼ cup rice vinegar, 1 tablespoon toasted sesame oil, 1 handful fresh cilantro
- Put the chicken thighs in a zip top bag or shallow dish and pour the marinade over. Massage it around so every piece is coated. Refrigerate for at least 30 minutes and no longer than 8 hours.2 pounds boneless skinless chicken thighs
- Heat the grill to medium, around 400°F. Scrape the grates clean and oil them right before the chicken goes on.
- Shake the excess marinade off each thigh and lay them on the grill. Cook for 5 to 6 minutes per side with the lid down, until the internal temperature hits 175°F.
- Move the chicken to a plate and rest for 5 minutes before slicing. Slice against the grain and top with sesame seeds, green onions, and extra cilantro.
- Heat 1 tablespoon of neutral oil in a cast iron pan over medium-high. Cook the thighs for 5 to 6 minutes per side until the internal temperature hits 175°F. Cook in two batches if the pan is crowded, and wipe the pan between batches so the sugars do not burn.
- Serve and garnish with sesame seeds, sliced green onions and cilantro.sesame seeds, sliced green onions, extra cilantro
Notes
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Best Grilled Chicken
What is the best cut of chicken for grilling? Boneless skinless chicken thighs are the best cut for grilling because the extra fat keeps them juicy even if you overshoot the time. Grill them for 5 to 6 minutes per side at 400°F until the internal temperature hits 175°F. Breasts work too, but they need pounding and a shorter cook.
How long should you marinate chicken before grilling? Marinate this chicken for at least 30 minutes and no longer than 8 hours. The soy sauce and miso are salty enough that going past 8 hours makes the texture spongy. If 30 minutes is all you have, leave it on the counter instead of the fridge so it works faster.
What temperature should you grill chicken at? Grill this chicken at medium heat, around 400°F. Anything hotter burns the honey and gochujang in the marinade before the inside is cooked. Keep the lid down so the heat circulates evenly.
Can I make this without a grill? Yes, a cast iron pan works just as well. Heat 1 tablespoon of neutral oil over medium-high and cook the thighs for 5 to 6 minutes per side until they hit 175°F internally. Wipe the pan between batches so the sugars do not burn.
Can I use chicken breasts instead of thighs? Yes, boneless skinless chicken breasts work with two changes. Pound them to an even half inch thickness and cut the grill time to 4 to 5 minutes per side, pulling them at 165°F internal. Breasts have less fat, so they punish you for a minute of overcooking.
Is gochujang spicy? Gochujang is mildly spicy, closer to a warm background heat than a burn. In this marinade it is cut with honey, soy sauce, and rice vinegar, so 2 tablespoons across a pound of chicken reads as savory and slightly sweet. Use 1 tablespoon if you are cooking for kids. My sticky honey gochujang chicken is a good mild starting point.
Can I freeze the chicken in the marinade? Yes, freezing the raw chicken in the marinade works great and it is my favorite shortcut. Bag it flat, freeze for up to 3 months, then thaw overnight in the fridge and grill. It marinates as it thaws, so it comes out even more flavorful.
Can I make a big batch for a party? Yes, this recipe triples with no changes to the method or the timing. Marinate in the morning, grill in batches when people arrive, and set it out with rice, herbs, and lettuce cups so everyone builds their own. It holds on a warm platter for about 30 minutes.
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