Prep Time
10 min
Cook Time
55 min
Yields
4 servings
Courtesy of Kristen Eppich.
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ingredients
⅓
cup (90 mL) Korean chili paste (gochujang)
¼
cup (60 mL) mirin
2
Tbsp (30 mL) soy sauce
1
Tbsp (15 mL) sugar
1 1 ½
kg (3 ½ lb) chicken, spatchcocked
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directions
Step 1
Whisk chili paste with mirin, soy sauce and sugar in a medium bowl. Reserve 2 Tbsp in a small bowl.
Step 2
Rub remaining marinade over chicken and place in a shallow dish. Cover and marinate in the refrigerator for 2 hours or overnight.
Step 3
Arrange BBQ racks for indirect heat and preheat to 400ºF. Remove chicken from marinade and place on opposite side of the heat, skin-side up. Cook for 20 minutes.
Step 4
Flip and cook for 25 to 30 more minutes or until a meat thermometer reads 160ºF in the thickest part of the chicken.
Step 5
Remove to a cutting board and tent loosely with foil. Allow to rest for 10 to 15 minutes. Slice chicken and serve with reserved sauce.