RECIPES

Kimchi Chicken

Roast Chicken with Kimchi Marinade

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.

INGREDIENTS NEEDED

4 boneless, skinless chicken breasts
1 jar wildbrine Korean Kimchi
Salt to taste

TIME

Hands on 5 minutes, 2 1/2 hours hands-off

YIELDS

4

DIRECTIONS

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.

Try wildbrine Today to Start Your Healthy Journey

Comments

There are no comments... Be the first!

KIMCHI

ORGANIC SAUERKRAUT

SALSA

SPECIALTY

SRIRACHA

wildCREAMERY