Miso Chicken

“Inspiration for a dish can come at unexpected times. Menu changes and planning at the restaurant are some of the most difficult challenges I face in my profession. I need my books, notebooks, a cup of coffee ,and plenty of time to dream of interesting flavor combinations or of a way to put an imaginative spin on a classic dish. For some, inspiration may come while they are cooking a different dish or simply chopping herbs for the evening service. I am not so lucky. But like I said, the most unexpected times.

This dish came while we were flipping through a food publication. A recipe for Miso Glazed Duck Legs was pictured. The combination of miso (fermented soybean paste) and any bird or fowl is a match made in heaven, but duck is pricey. The next best thing is chicken legs. Leg Quarters are the whole leg: thigh, drumstick, and a part of the hip joint.

I wanted to challenge myself in creating something unique for dinner. Miso and tamari (gluten free soy sauce) go great together, this I know; however between perusing social media and cookbooks I noticed an ingredient called gochujang (Korean fermented chili paste). Having had my eye on a brand at our specialty grocer for a while, I thought what the hell. The blind leap of faith came with great reward. A feisty, but not too spicy, kick was added to the already flavorful chicken. We also made a light ‘salad’ of bok choy and other veggies with cooked soba noodles seasoned with sweet chili sauce, but the dish would also pair well with rice or on top a salad of simple greens.” – Joe 


  • 4 chicken leg quarters
  • 2 Tablespoon miso paste
  • 2 Tablespoon tamari
  • 4 Tablespoon gochujang
  • 1 Tablespoon organic olive oil
  • 1 yellow onion – rough chopped
  • 4 clove garlic – rough chopped
  • 1 pint water


  1. Place a large skillet over medium high heat and add a tablespoon of organic olive oil.
  2. Season the chicken with salt and pepper. Sear on both sides, flipping with a pair of tongs, for about four minutes on each side or until it is golden.
  3. Once seared, place in a nine by eleven inch casserole dish. Take one tablespoon of gochujang and spread it over the skin on the chicken.
  4. Once all the chicken has been seared and had an gochujang applied, add the onion and garlic, and roast lightly.
  5. Add the water, miso, and tamari to the large skillet. Bring to a simmer, then pour over the chicken.
  6. Cover the nine by eleven inch with aluminum foil and place in a 300 degree Fahrenheit preheated oven. Cook for 25 minutes.
  7. Carefully remove the foil and set your oven to broil. Continue to cook the chicken until it is golden brown on top or for about another five-to-ten minutes.
  8. Remove from the pan, allow to cook slightly, and serve.

Leave a Reply