Korean · Salad

Grilled Chicken Thigh with kimchi

This Korean Tabbouleh leans on kimchi to do the heavy lifting. We grill the Chicken Thigh for real depth, then bring it together in one pan.

4.7 from 2,900 cooks

Prep20 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

A fiery take on Cauliflower Soup, built on garlic and scallion and finished the way we like it....

35 min · Easy

Korean Members

Korean

Weeknight-friendly Chickpea Crumble with the doenjang we come back to again and again. Big...

24 min · Easy

Korean

This Korean Dip leans on doenjang to do the heavy lifting. We braise the Lentil for real depth,...

1 hr 2 min · Advanced

Korean

A sizzling take on Pork Broth, built on gochujang and honey and finished the way we like it....

35 min · Medium