Kimchi Chicken Thighs

Serves 4
Prep Time:
Total Time:
3 Ingredient Kimchi Chicken Thighs: These crispy chicken thighs are slow roasted with just two other ingredients! You won't believe the flavor they have though thanks to spicy, fermented kimchi. Spicy comfort food at its best! |
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Skillet Food Processor

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A completely easy and flavorful chicken thigh dish slow-roasted in a cast iron skillet. Asian comfort food!


7-8 chicken thighs, bone-in skin-on
1 cup loosely packed kimchi
6 tablespoons butter, soft
Kosher salt


1) Preheat oven to 425 degrees F.

2) In a small food processor, pulse kimchi until it’s in a coarse paste. Add butter and pulse until it’s mostly smooth.

3) Working with chicken thighs, separate skin and rub about a tablespoon of the kimchi butter between the chicken and the skin.

4) Add chicken thighs skin-side down to a COLD cast iron skillet over medium-low heat. Season chicken thighs with a pinch of salt. Let cook for about 15-20 minutes until fat is rendering out and skin is getting browned. Don’t mess with them while they cook!

5) When skin is getting browned, flip chicken thighs so the skin is up. Move the skillet to a preheated oven and cook for another 15-20 minutes until chicken thighs are cooked through (185 degrees F. in a thick part).

6) Remove skillet, add a dollop of kimchi butter to the top of each thigh. Return to oven for 5 minutes.

Serve chicken thighs while warm.