Spatchcock Gochujang Chicken Recipes

BBQ KOREAN CHICKEN

BBQ Korean Chicken image

Spicy, sweet, savoury & full of umami. This is one fine bird!!

Provided by AnotherFoodBlogger

Time 1h10m

Number Of Ingredients 16

Ingredients

1 Whole Chicken (butterflied)
4 tbsp gochujang paste
2 tbsp lime juice
1 tsp palm sugar
2 cloves garlic (crushed)
1 thumbsized piece ginger (grated)
2 tbsp soy sauce
1 tsp lemongrass (finely chopped)
4 tbsp olive oil
1 handful coriander (finely chopped)
2 bunches Asian greens
sesame seeds
chili flakes
1 tbsp soy sauce
1 tsp ginger (grated)
2 tbsp olive oil

Steps:

Mix all the sauce/marinade ingredients together in a bowl (except chicken) until combined.
Mix 2 tbsp of sauce/marinade into the chicken, cover and leave in fridge for 1 hour or overnight where possible. Reserving remainder of sauce/marinade for later
When ready to cook, separate the reserved sauce/marinade into 2 bowls *see tips*
Heat oven/bbq (I used my bbq) to 180c and cook chicken for approx. 1 hour or until juices run clear and temperature at thigh reaches 75c. Half way through cooking brush with 1 of the reserved marinade bowls.
Once cooked, remove from oven and allow to rest for 5 - 10 minutes before serving. Once ready to serve brush with remainder of sauce/marinade for that beautiful sticky glaze finish.
Chop vegetables in ½ lengthways.
Add oil to a large frying pan and place vegetables in the pan. Cook for 2-3 minutes and add the garlic, ginger & soy. Turn vegetables, place a lid on frying pan and allow to cook for a further 1-2 minutes.
Cut chicken in ½ or ¼'s and place on plate, place cooked vegetables next to chicken and sprinkle with sesame seeds and chili flakes, spoon a little of the cooking liquid over vegetables
DEMOLISH!

Nutrition Facts : Calories 1096 kcal, Carbohydrate 67 g, Protein 33 g, Fat 88 g, SaturatedFat 12 g, Sodium 4135 mg, Fiber 17 g, Sugar 30 g, ServingSize 1 serving

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