Simple, simple, simple! Whir some kimchi in a food processor, pour over chicken breasts, and walk away for a while. This recipe for roast chicken with kimchi comes together in a flash, and isn’t as spicy as you might think. We used wildbrine’s Korean Kimchi but it would be just as tasty with the Horseradish Miso kimchi.
4 boneless, skinless chicken breasts
1 jar wildbrine Korean Kimchi
Salt to taste
Hands on 5 minutes, 2 1/2 hours hands-off
1. Strain kimchi, saving the juice, and in a food processor, purée the kimchi solids. In a shallow glass dish, lightly salt the chicken breasts, then evenly spread the kimchi over the meat, including the bottom. Let sit at least 2 hours in the refrigerator.
2. After chicken has marinated, preheat oven to 375°. Place chicken breasts on a roasting pan lined with foil. Cook chicken until internal temperature is 165°, roughly 25 to 30 minutes depending on their thickness. Let rest 5 minutes.
3. While the meat is resting, place reserve kimchi juice in a small saucepan and reduce liquid by half.
4. Slice chicken into 1/2 thick slices, brush sauce over the meat and serve.