Bring Korean BBQ home with this Korean kimchi chicken recipe. Chicken thighs are marinated in an Asian-style sauce with the flavors of kimchi, gochujang and soy. They are basted with an amazing, flavorful sauce that caramelizes beautifully on the grill!
This recipe is very easy to prepare. With only 5 minutes of prep, most of the time is spent marinating the chicken and then grilling it. It's one of my favorite grilled chicken recipes and I love serving it with this creamy kimchi potato salad.
If you're looking for another delicious way to enjoy chicken thighs, you'll love these Greek chicken thighs.
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Ingredients
- chicken thighs - Bone-in and skin-on.
- honey - You can use an alternative sweetener, such as agave nectar, if preferred.
- rice vinegar - Not pictured. Rice vinegar is commonly used in marinades to tenderize the meat and add a bit of acidity.
- kimchi - We will be using the kimchi plus the kimchi brine from the jar, which is loaded with flavor!
- gochujang - A spicy, sweet red chili paste.
*Check the recipe card for ingredient amounts.
How to Make Kimchi Chicken
Step 1. Make the kimchi chicken marinade. Blend all of the marinade ingredients until smooth. Reserve ½ cup for serving.
Step 2. Marinate the chicken. Season the chicken. Add the chicken and marinade to a zip-top bag or bowl and let marinate for at least 2 hours in the fridge.
Step 3. Sear the skin. Grill the chicken over medium-high heat, skin-side down until you see grill marks. Flip and brush with marinade.
Step 4. Finish grilling. Move the chicken thighs to indirect heat, baste with marinade again and grill (with the lid closed) for another 15 to 20 minutes, until the chicken is fully cooked.
Step 5. Serve. Serve the kimchi chicken thighs with the reserved sauce (the sauce that didn't touch the chicken) and fresh parsley. Enjoy!
Serving Suggestions
- Carbs: The best side for this kimchi chicken dish is a bowl of 🍚 plain white rice, udon noodles or another grain. The rice will soak up all of that delicious sauce and provide a filling, carb component to your dinner.
- Veggie Sides: It's important to add some veggies to complete your dish. Steamed or grilled vegetables and legumes like 🥦 grilled broccoli, green beans or grilled asparagus in foil packs will complement the chicken perfectly. 🥑 This grilled and stuffed avocado is another great veggie option.
- Salads: Salads like a 🥗 simple green salad, Asian-style slaw or a pasta salad are more great options. Try a light, fruity salad like this 🍉 watermelon salad.
- Drinks: If you're looking for a drink suggestion that pairs well with kimchi chicken, try a 🍷 red wine like Pinot Noir or Zinfandel. 🍾 For a white wine, you could go with something sparkling, Riesling, Moscato, etc. 🍺 If a beer is what you're after, crisp, light lager beers pair well with the spicy kimchi.
Joss' Tips
- Oil the grill. Keep the grill lightly oiled so that the chicken skin doesn't stick.
- Go for a crispy skin. Remember to start grilling the chicken skin side down so that the skin becomes nice and crispy.
- Baste generously. Continue to brush the kimchi chicken on the grill with a silicone brush or similar tool to get a layer of flavorful, caramelized, sauce on that crispy skin.
- Use a meat thermometer. Keep a meat thermometer handy. Because chicken thigh meat tends to be tougher, it's actually better to cook it to an internal temperature of 170°F to 175°F. This helps to dissolve the connective tissue.
Kimchi Chicken Storage Info
- Freeze: If you want to turn this dish into a freezer meal, you can freeze the raw chicken thighs with the marinade ahead of time in a freezer-safe bag or an air-tight container. Then, you can simply thaw it in the refrigerator when you're ready to get grilling.
- Refrigerate: If you end up having leftovers, the cooked kimchi chicken thighs will last about 3 to 4 days in the fridge.
❤️ More Delicious Kimchi Recipes
If you tried this Korean Kimchi Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Korean Kimchi Chicken
Ingredients
- 2 pounds bone-in skin-on chicken thighs - about 2 thighs per person
- ¼ cup soy sauce
- ½ cup liquid honey
- ¼ cup rice vinegar
- ¼ cup kimchi
- ¼ cup kimchi brine - the liquid from the jar of kimchi
- ¼ cup gochujang
- ¼ cup lemon juice
- 4 garlic cloves - peeled
- 2 tablespoons ginger - grated
- salt and pepper
- fresh parsley - chopped (optional garnish)
Instructions
- For the marinade: In a blender, process the soy sauce, honey, rice vinegar, kimchi, kimchi brine, gochujang, lemon juice, garlic, and ginger, until smooth.¼ cup soy sauce, ½ cup liquid honey, ¼ cup rice vinegar, ¼ cup kimchi, ¼ cup kimchi brine, ¼ cup gochujang, ¼ cup lemon juice, 4 garlic cloves, 2 tablespoons ginger
- Reserve ½ cup of the marinade in the fridge for serving. Add the rest to a large zip-top bag or container.
- Season the chicken with salt and pepper and add it to the zip-top bag with the kimchi marinade. Marinate the chicken for at least 2 hours in the fridge or overnight.2 pounds bone-in skin-on chicken thighs
- Preheat grill to medium-high heat and leave half of the burners off for an indirect heat section.
- Remove the chicken from the marinade (but keep the marinade for basting). Place the thighs on the preheated grill, skin-side down, over the direct heat. Cook for about 5 minutes per side, until you see dark grill marks. Brush with the kimchi sauce when you flip the chicken.
- Move the thighs to the indirect heat side of the grill, skin side up. Brush them with the marinade again. Cover the grill and let them cook for another 15 to 20 minutes, or until the internal temperature reaches at least 165°F, but ideally between 170°F to175°F.
- Serve the chicken thighs with the reserved sauce (the sauce that didn't touch the chicken) and fresh parsley. Enjoy!
Notes
- Internal temperature: Chicken thighs are best cooked to an internal temperature between 170°F-175°F because the meat is tougher.
- Freezer storage: If you want to turn this dish into a freezer meal, you can freeze the raw chicken thighs with the marinade ahead of time in a freezer-safe bag or an air-tight container. Then, you can simply thaw it in the refrigerator when you're ready to get grilling.
- Fridge storage: If you end up having leftovers, the cooked chicken thighs will last about 3 to 4 days in the fridge.
- Grilling tip: Keep the grill lightly oiled so that the chicken skin doesn't stick.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
The flavor of these chicken thighs is unreal! Love this recipe.