Korean Barbecue Spatchcock Chicken with Shishitos and Scallions
This impressive and vibrant meal comes together surprisngly quick thanks to the power of the grill and the power of spatchcocking. If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open. This technique is a guaranteed route to succulent meat, ultra-crispy skin, and a much quicker cooking time.
How to Make It
Step 1
Combine barbecue sauce, gochujang, rice vinegar, brown sugar, soy sauce, and grated ginger in a medium saucepan. Cook over medium, whisking occasionally, until slightly thickened, about 5 minutes. Remove from heat, and set aside.
Step 2
Thread shishitos on 2 parallel skewers so that 1 skewer runs through each end of each pepper. Brush shishitos evenly with 1 tablespoon of the oil, and sprinkle evenly with 1/2 teaspoon of the salt. Rub chicken with remaining 2 tablespoons oil, and sprinkle with remaining 1 teaspoon salt. Insert 2 skewers in chicken, each running vertically between the drumstick and thigh, and breast and wing on each half of chicken.
Step 3
Preheat grill to medium-high (about 450°F). Place chicken, skin side up, on oiled grill grate. Grill, covered, 10 minutes. Turn chicken; grill, covered, until a thermometer inserted in thickest portion of thigh registers 160°F. Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture. Grill, skin side down, uncovered, until charred, about 2 minutes. Remove from grill, and let stand 10 minutes.
Step 4
Grill shishitos and scallions, uncovered, turning occasionally, until charred, about 1 to 2 minutes for scallions and 4 minutes for shishitos.
Step 5
Cut chicken into quarters. Serve chicken with grilled shishitos, scallions, and remaining barbecue sauce mixture. Garnish with lime wedges, cilantro, and pickled ginger.
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