The Perfect Gochujang Chicken

For this recipe, you’ll need to spatchcock chicken and to invest in some Korean gochujang spice paste. A little garlic, heat, and a touch of sweet will have you licking your fingers and reaching for more. This is the perfect Gochujang Chicken cooked on a pellet grill.

The Perfect Gochujang Chicken

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Japanese
Keyword: pellet grill recipes, spatchcock chicken
Servings: 4 People
Author: Derrick Riches

Equipment

  • Pellet Grill

Ingredients

  • 1 whole chicken 3 pounds

For spice mixture:

  • 1 tablespoon gochujang paste
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 green onions minced
  • Zest and juice of 1 lime
  • 2 teaspoons fresh grated ginger
  • 1-2 cloves garlic minced
  • 1/4 teaspoons salt
  • 1/4 teaspoon white pepper

For sauce:

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang paste
  • 1 tablespoon white vinegar
  • 1-2 tablespoon water

Instructions

  • Start by spatchcocking the chicken. To do this, use a sharp knife or better yet a pair of kitchen shears to remove the backbone from the chicken. Turn the chicken breast side up, pulling the back open. Press down firmly on the breast bone until the chicken lays flat.
  • Combine spice mixture ingredients in a small bowl. Apply the mixture all over the chicken, making sure to get under the skin of the breast. Place into a glass dish and cover tightly with plastic wrap. Place into the refrigerator for 4 hours.
  • Preheat pellet grill to 275 degrees F.
  • Remove chicken from the refrigerator and place it on the grill. Allow it to cook for 45 minutes.
  • Turn the pellet grill temperature up to 350 degrees and cook until the chicken reaches an internal temperature of 165 degrees F. This should take another 45 minutes, but monitor the temperature, not the time.
  • While the chicken is cooking, combine sauce and set aside until ready to use.
  • When chicken reaches 145 degrees F, start applying the sauce. Do this twice in a thin layer. Close the lid and let chicken cook until done.
  • Remove from grill and lightly tent with aluminum foil. Let rest for 10 minutes and start carving. Enjoy!

Notes

  • Pellet recommendations: Cherry or Apple
  • Photo: Sabrina Baksh

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