Korean BBQ Spatchcock

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Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

  • 4 Coles spatchcock, back bone removed and butterflied

  • Squeaky Gate extra virgin olive oil

  • sea salt

Marinade

  • 2 tbs Gochujang

  • 1 tbs soy sauce

  • 1 tbs Coles Asia sesame oil

  • 1 tbs brown sugar

  • 1 tbs rice wine vinegar

  • 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

  • In a bowl mix together the marinade ingredients until smooth.

  • Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

  • Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

  • Once cooked, allow the spatchcock to rest.

  • Season with a sprinkle of salt and serve straight away.

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