BBQ Korean Chicken

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

Instructions

1. 1

   --- Chicken ---

2. 2

   Mix all the sauce/marinade ingredients together in a bowl (except chicken) until combined.

3. 3

   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

4. 4

   When ready to cook, separate the reserved sauce/marinade into 2 bowls *see tips*

5. 5

   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.

6. 6

   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.

7. 7

   --- Vegetables ---

8. 8

   Chop vegetables in ½ lengthways.

9. 9

   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.

10. 10

    --- Serving ---

11. 11

    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

12. 12

    DEMOLISH!