Grilled Korean Chicken

Are you fond of Buffalo Wings?

Do you enjoy sweet and hot BBQ?

Then you need to meet gochujang, a Korean fermented chile sauce or paste. I use the sesame version in my sesame noodles. I use the regular or garlic versions in stir fry and for tang in odd things.

This recipe features gochujang as a wet rub for chicken prior to grilling. I buy the Mother in Law brand through Zingerman's or Amazon.

Ingredients

One 2.5 to 4 pound whole chicken

1/4 cup gochujang sauce or paste

salt and pepper

Method

If using a regular charcoal or gas grill, set up the grill for indirect roasting. If using a kamado style cooker, set it up with the stone in place and a drip pan. 

Wash and rinse the chicken.

Remove the wing tips, the wish bone, the back bone and the keel bone.

Generously salt and pepper both sides. Spoon half the gochugang on one side of the chicken.

Lather the paste or sauce over the entire surface of the bird.

Repeat for the other side.

Roast while holding the temperature between 300 and 350 degrees.  Continue until the internal temperature of the thigh exceeds 165 degrees.

Serve drizzled with ranch dressing.