Miso Gochujang Butter Chicken
A mix of Asian ingredients create roasted chicken that is juicy, slightly spicy, tangy and a little sweet. Adapted from A Splash of Soy: Everyday Food from Asia, by Lara Lee.
Servings 4 to 6
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/3 cup white miso paste
- 2 tablespoons gochujang paste
- 1 clove garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon honey
- 6 bone-in, skin-on chicken thighs
- kosher salt
- lemon juice
Instructions
- Preheat oven to 400ºF, with rack positioned in the middle.
- Make a thick marinade. Mix the softened butter, miso, gochujang, garlic, red pepper flakes, vinegar and honey in a measuring cup or bowl, using a fork to blend everything together.
- Line a large roasting pan with aluminum foil. Pat the chicken thighs dry with a paper towel or cotton cloth and place them skin-side down in the prepared roasting pan, then season them with salt.
- Using your hands, rub half of the marinade on the flesh side of the chicken, then turn the thighs skin-side up and season with kosher salt. Then rub with the rest of the marinade.
- Roast for 30 to 40 minutes, until the chicken is cooked through (an instant read thermometer should read at least 165ºF in the thickest part of the thigh).
- If the chicken isn’t sufficiently brown, set your broiler to high and broil the chicken for 1 to 3 minutes, so that the skin and sauce brown (or char, as ours did—we did 3 minutes, so start with 1). Transfer chicken to a platter and squeeze a little lemon juice over it and serve.