Korean Kimchi Chicken
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.
Servings: 4
Calories: 470kcal
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
Calories: 470kcal | Carbohydrates: 12g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 402mg | Potassium: 455mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
