This Korean-inspired Spatchcock Grilled Gochujang Chicken recipe is simply amazing. And because the chicken is spatchcocked, it takes way less time to cook the chicken! This chicken is a little spicy and has that great grilled chicken flavor!
Not sure how to spatchcock a chicken? Check out this step-by-step guide. It’s quick, easy, and allows your chicken to cook quickly and more evenly. Don’t want to grill a whole chicken? Why not try these outstanding Korean Chicken Wings
The marinade takes this great recipe over the top! The bonus is the Gochujang dipping sauce that you serve with the chicken. It adds such a depth of flavor; I know you will love it!
HELPFUL ITEMS FOR THIS RECIPE
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What can I use gochujang with?
You can use Gochujang with any protein or vegetable that you want. It adds a little spicy heat, but it also has an Asian flavor. It can really bump up the taste of any dish you are creating!
WHAT DO YOU NEED TO MAKE Spatchcock Grilled Gochujang Chicken?
The main components of this recipe are obviously the chicken and the gochujang. To really create that big flavor on the chicken, you need a few additional ingredients.
INGREDIENTS
- Gochujang
- Red chili flakes
- Brown sugar
- Onion powder
- Water
- Soy sauce
- Minced garlic
- Minced ginger
- Fresh ground pepper
- Tomato paste
- Honey
- Rice vinegar
How to Prepare the Gochujang Marinade
To make the marinade, place the gochujang, chili flakes, brown sugar, onion powder, water, soy sauce, minced garlic and ginger, and fresh ground pepper in a bowl. Whisk until well combined.
Place the spatchcock chicken into a large resealable bag, then pour the marinade in. Seal the bag and gently massage the chicken to ensure that it is completely coated in the marinade. Place the bag in the refrigerator for a minimum of 4 hours, but overnight is best.
When you are ready to grill the chicken, preheat your grill to about 350 – 375 degrees F. If your grill is too hot, the gochujang marinade will burn before the chicken is fully cooked. Remove the spatchcock chicken from the marinade and place it breast side up on the grill.
While the chicken is grilling you can make the sauce to serve with the chicken. In a small saucepan, combine the tomato paste, gochujang, honey, rice vinegar, minced garlic, and water, and stir.
Heat over medium heat until it comes to a boil, then turn the heat off and set it aside. If the sauce thickens, you can add a little more water before serving.
Once the chicken has reached 165 degrees F, remove it from the grill and allow it to rest for 10 to 15 minutes before carving.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Serving the grilled Gochujang Chicken
The Asian flavors of the gochujang marinade and dipping sauce lend themselves to this recipe in such a wonderful way.
You can serve this great-tasting chicken with potatoes, but rice goes very well with it also. Add some grilled green veggies like asparagus or Miso Grilled Baby Bok Choy, and you have an awesome dinner.
The sauce goes so well with the chicken. You can serve it in small bowls and use it as a dipping sauce. If you are plating the meal, you can drizzle it over the sliced chicken. Either way, you are going to want to make sure you have some extra sauce. Like a famous Food TV personality likes to say, “It would taste great on a flip-flop.”
Once you try spatchcocking your poultry, you may never go back to cooking a whole bird any other way! Make sure you try this amazing recipe! It’s a little spicy with just a hint of a smoky grilled flavor. I know you and your family are going to love it!
Pin it HERE!!
Pin it HERE!!
Spatchcock Grilled Gochujang Chicken
Ingredients
- 5 lb. whole chicken Spatchcocked
Marinade
- 3 Tbsp gochujang Korean chili paste
- 1 tsp red chili flakes
- 1 Tbsp brown sugar
- 2 tsp onion powder
- ¼ cup water
- 2 tsp soy sauce
- 2 tsp minced garlic
- 2 tsp minced ginger
- ½ tsp fresh ground pepper
Gochujang Sauce
- 3 Tbsp tomato paste
- 1 Tbsp gochujang
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 2 tsp minced garlic
- 1-2 Tbsp water if needed
Instructions
- Place all the ingredients for the marinade into a medium bowl and whisk to combine.
- Place the spatchcock chicken into a large resealable plastic bag and pour in the marinade. Seal the bag and gently rub the bag to ensure that the chicken is completely covered in the marinade.
- Place the bag in the refrigerator for a minimum of 4 hours, but overnight is best.
- When ready to grill the chicken, preheat your grill to medium, about 350 – 375 degrees F.
- Remove the spatchcock chicken from the marinade and place breast side up on the grill, and close the lid.
- While the chicken is grilling you can prepare the Gochujang sauce that you can serve with the chicken.
- In a small saucepan, combine the tomato paste, gochujang, honey, rice vinegar, minced garlic, and 1 Tbsp of water.
- Heat over medium heat until boiling, turn off the heat and set aside. (you can add another Tbsp of water if the sauce seems too thick before serving).
- Grill the chicken over medium heat, turning it over to grill the breast side. Continue to grill until the internal temperature reaches 165 degrees F on an instant-read thermometer.
- Remove the chicken from the grill and allow to rest for 10 – 15 minutes before carving.
- Serve with the Gochujang sauce. This chicken pairs great with rice and grilled veggies.
[…] elegant dinner party. If you are looking for some other great chicken ideas why not check out this Spatchcock Grilled Gochujang Chicken or these unique dry-rubbed Smoked Chicken […]