Introducing Kimchi Grilled Chicken
Are you looking for a new recipe perfect for meal prep or for those days when you don’t feel like cooking? Enter my latest creation: Kimchi Grilled Chicken. This dish is delicious and can be marinated and made in intervals throughout the week, making it a convenient option for those busy days.
A Versatile Delight
Kimchi Grilled Chicken pairs perfectly with rice and your choice of vegetables, making it a complete and satisfying meal. But don’t limit yourself – these flavorful chicken pieces can also be enjoyed as a mouth-watering appetizer when cut into smaller portions.
Customize to Your Taste
One of the best things about this recipe is its versatility. You can easily adjust the ingredients according to your liking and it will still taste amazing. This dish will adapt to your preferences, whether you prefer it spicier, more umami, or with more sweetness.
So, whether you’re looking to add excitement to your meal prep routine or an easy weeknight dinner give Kimchi Grilled Chicken a try. It’s a unique and satisfying dish that will leave your taste buds begging for more!
Korean Inspired Easy Kimchi Grilled Chicken
Course: Main, AppetizersCuisine: Korean, FusionDifficulty: Easy4
servings30
minutes40
minutesThis recipe puts kimchi in the spotlight, infusing every bite with bold Korean flavors. It’s easy to whip up and perfect for meal prep – talk about a win-win! Picture juicy grilled chicken marinated in tangy kimchi goodness served with a side of rice and veggies. Sure, it might not be a traditional Korean dish, but trust me, it’s insanely delicious. Give it a try and thank me later!
Ingredients
- Marinade
4 tablespoons finely chopped Kimchi
1 heaping tablespoon gochujang
3 tablespoons honey
4 tablespoons of smashed ginger, garlic, and green chili
2 tablespoons soya sauce
2 tablespoons gochugaru
Salt & pepper to taste
- Protein
700-800g bone-in chicken (medium to large pieces)
Directions
- Mix all the ingredients mentioned for the marinade thoroughly and taste it
- This is when you can adjust as per your preference
- Add your chicken pieces and let it marinate for 2-3 hours or preferably overnight
- Lay it on the grill rack with the sheet tray beneath it. You can cover the sheet tray with foil for easy cleanup
- Bake in the oven at 180c for 15mins flipping halfway. You can add any leftover marinade on top.
- When it’s 90% cooked move the grill rack to the second rack from the top to get it nice at charry. Increase the heat to 250c
- Serve with jasmine rice and sautéed garlic bakchoy
Leave a Reply