Serves 4
75 min
Spatchcock Gochujang Chicken
Recipe GLPR25bb69717aca67
A Korean-inspired grilled chicken with a spicy-sweet gochujang glaze. The bird is butterflied and marinated, then barbecued until golden and crispy, finished with fresh spring onions, coriander, and a drizzle of sesame oil.
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Ingredients
1.8 kg whole chicken
100 ml ginger beer or water
1 bunch spring onions, trimmed and sliced diagonally
1 small bunch fresh coriander leaves
2 tablespoons sesame oil for drizzling
Directions
Place the chicken breast-side down on a cutting board with legs facing toward you. Using kitchen scissors or poultry shears, carefully cut along both sides of the backbone to remove it completely (save for stock if desired). Flip the chicken over and apply firm downward pressure to the breastbone to flatten the bird. Make several shallow diagonal cuts through the skin across each thigh and leg to help the marinade penetrate and ensure even cooking.
Prepare the gochujang marinade by whisking together all marinade ingredients (such as gochujang paste, garlic, ginger, honey, and soy sauce) until well combined. Divide the marinade in half, reserving half for basting later. Rub the remaining marinade all over the spatchcocked chicken, carefully lifting the skin to work the marinade directly onto the meat underneath. Cover the chicken and refrigerate for at least 1 hour, or preferably overnight.
Prepare your barbecue by arranging coals on one side of the grill only. Allow the coals to burn down until they are ash-covered and flames have subsided. Position a flameproof tray or metal roasting pan on the empty (cool) side of the grill and fill it with ginger beer or water—this creates a water bath for indirect cooking. Position the grill grate above.
Place the chicken skin-side up on the grill over the cool side (away from direct coals). Cover the barbecue with the lid and cook for 45 minutes using indirect heat. Use a meat thermometer to check internal temperature at the thickest part of both the thigh and breast.
After 45 minutes, brush the reserved marinade over the entire chicken, re-cover the barbecue, and cook for 5 more minutes.
Carefully move the chicken to the hotter side of the grill (directly over coals) for 5 minutes to develop charred, crispy skin. Watch closely to prevent burning. The chicken is done when the legs pull away easily and a digital thermometer inserted into the thickest part of the thigh reads 73°C (165°F) and the thickest part of the breast also reaches 73°C (165°F).
Transfer the cooked chicken to a cutting board and let rest for 10 minutes before serving. Scatter the fresh spring onions and coriander leaves over the top and drizzle with sesame oil.
