Korean Kimchi Chicken

Kimchi Chicken Ingredients

• 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

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!

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

• 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.

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