Ingredients
Equipment
Method
Marinate
- 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
Grill
- 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.
To pan fry instead
- 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
Marinating time is not included in the total time. Marinate for a minimum of 30 minutes and a maximum of 8 hours, because the soy sauce and miso are salty enough that longer turns the texture spongy.
Medium heat matters. Honey and gochujang burn fast, so 400°F gives you sticky edges instead of scorched ones.
Thighs are best at 175°F internal, above the 165°F safe minimum, because the connective tissue needs a little more heat to go tender.
Pour off 2 tablespoons of marinade before it touches the raw chicken, then brush it on during the last minute of grilling for a glossy finish. Never reuse marinade that has been on raw chicken.
For meal prep, store the thighs whole in an airtight container for up to 4 days and slice right before eating. For a party, this recipe triples with no changes to the method.
To freeze, bag the raw chicken in the marinade flat and freeze for up to 3 months. Thaw overnight in the fridge and grill.