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    In the Kitch » Recipes » Grilling & BBQ

    Updated: May 5, 2024 · Published: Jul 20, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Korean Kimchi Chicken

    Jump to Recipe
    Korean grilled kimchi chicken in bowl with text overlay that says 'Korean kimchi chicken'.

    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!

    Kimchi chicken thighs and lemon wedges in dish. Chopsticks and kimchi on the side on white-washed wooden background.

    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.

    Jump to:
    • Kimchi Chicken Ingredients
    • How to Make Kimchi Chicken
    • Serving Suggestions
    • Joss' Tips
    • Storage Info
    • ❤️More Delicious Kimchi Recipes
    • 📋Recipe

    Kimchi Chicken Ingredients

    Kimchi chicken ingredients prepped and labeled.
    • chicken thighs - Bone-in and skin-on.
    • soy sauce - Just regular soy sauce will do.
    • 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 - Plus the kimchi brine from the jar.
    • gochujang - A spicy, sweet red chili paste.
    • lemon juice - Freshly squeezed is best.

    *Check the recipe card for full ingredient amounts.

    How to Make Kimchi Chicken

    Chicken thighs in a marinade in glass container with silicone brush.
    1. For the marinade: In a blender, process the soy sauce, honey, rice vinegar, kimchi, kimchi brine, gochujang, lemon juice, garlic, and ginger, until smooth.
    2. Reserve ½ cup of the marinade for serving. Add the rest to a large zip-top bag.
    3. 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.
    4. Preheat grill to medium-high heat and leave half of the burners off for an indirect heat section.
    5. 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.
    6. 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 to 175°F.
    7. Brush the chicken thighs with the reserved sauce (the sauce that wasn't used for marinating). Garnish the kimchi chicken with parsley and serve!
    Kimchi chicken thighs in dish with lemon wedges and freshly chopped parsley.

    Serving Suggestions

    • 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.
    • 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 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.
    • If you’re looking for a drink suggestion, try a red wine like Pinot Noir or Zinfandel that pair well with the chicken thighs. 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

    • Keep the grill lightly oiled so that the chicken skin doesn't stick.
    • Remember to start grilling the chicken skin side down so that the skin becomes nice and crispy.
    • Continue to brush the chicken on the grill with a silicone brush or similar tool to get a layer of flavorful, caramelized, sauce on that crispy skin.
    • 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.

    Storage Info

    Chicken thighs in a marinade in glass container with lid.
    • 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.
    • If you end up having leftovers, the cooked kimchi chicken thighs will last about 3 to 4 days in the fridge.
    Grilled, caramelized, kimchi chicken thighs in dish with chopped parsley.

    ❤️More Delicious Kimchi Recipes

    • Kimchi in a bowl.
      28 of Our Best Kimchi Recipes
    • Kimchi chowder with corn in bowl.
      Kimchi Chowder
    • Kimchi salad in salad bowl on wooden background.
      Kimchi Salad
    • Deviled eggs with kimchi, pickled veggies and cilantro on parchment.
      Kimchi Deviled Eggs

    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 thighs in bowl with lemon wedges.

    Korean Kimchi Chicken

    Joss Dyckson
    In this Korean kimchi chicken recipe, chicken thighs are marinated in an Asian-style sauce with the flavors of kimchi and gochujang and then grilled and basted until caramelized and delicious.
    5 from 7 votes
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    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Marinating Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Main Course
    Cuisine Korean
    Servings 4
    Calories 470 kcal

    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.
    • 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.
    • 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!

    Equipment

    • Outdoor grill
    • Blender
    • Basting brush
    • Large zip-top bag
    • Thermometer

    Notes

    • 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.
    • Keep the grill lightly oiled so that the chicken skin doesn't stick.
    • Chicken thighs are best cooked to an internal temperature between 170°F-175°F because the meat is tougher.
    • If you end up having leftovers, the cooked chicken thighs will last about 3 to 4 days in the fridge.

    Nutrition

    Calories: 470kcalCarbohydrates: 12gProtein: 32gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 189mgSodium: 402mgPotassium: 455mgFiber: 0.2gSugar: 9gVitamin A: 159IUVitamin C: 3mgCalcium: 24mgIron: 2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Comments

      5 from 7 votes (6 ratings without comment)

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      Recipe Rating




    1. Joss says

      April 30, 2025 at 9:58 pm

      The flavor of these chicken thighs is unreal! Love this recipe.

      Reply

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