Step 1

For the marinade: In a blender, process the soy sauce, honey, rice vinegar, kimchi, kimchi brine, gochujang, lemon juice, garlic, and ginger, until smooth.

Step 2

Reserve 1/2 cup of the marinade for serving. Add the rest to a large zip-top bag.

Step 3

Season the chicken with salt and pepper and add it to the zip-top bag with the kimchi marinade. Marinate the chicken for at least 2 hours in the fridge or up to 6 hours.

Step 4

Preheat grill to medium-high heat and leave half of the burners off for an indirect heat section.

Step 5

Remove the chicken from the marinade (but keep the marinade for basting). Place the thighs on the preheated grill, skin-side down, over the direct heat. Cook for about 5 minutes per side, until you see dark grill marks. Baste with the kimchi sauce when you flip the chicken.

Step 6

Move the thighs to the indirect heat side of the grill, skin side up. Baste them with the marinade again. Cover the grill and let them cook for another 15 to 20 minutes, or until the internal temperature reaches 165°F.

Step 7

Brush the chicken thighs with the reserved sauce (the sauce that wasn't used for marinating). Garnish with parsley and serve!