Bring the bold flavours of Korea to your table with this sticky, spicy gochujang-glazed chicken. The sweet-and-spicy marinade creates a beautiful, caramelised crust, while the crisp sesame slaw provides the perfect refreshing contrast. Easy enough for a weeknight but impressive enough for guests.
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Serves 4
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 30 minutes
Ingredients
1.4kg free-range chicken, split into two halves
Marinade
2 tablespoons gochujang
2 garlic cloves, grated
1 tablespoon reduced salt soy sauce
2 teaspoons sesame oil
Slaw
2 cups cabbage, finely shredded
2 cups red cabbage, finely shredded
6 spring onions, thinly sliced at an angle
200g snow peas, thinly sliced lengthways
1 cup coriander leaves
Slaw dressing
1 tablespoon gochujang
2 tablespoons apple cider vinegar
2 tablespoons reduced salt soy sauce
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
Garnish
1 tablespoon sesame seeds
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Preparation
- Score the breast and legs at the thickest parts to allow the marinade and heat to penetrate during cooking.
- Whisk together gochujang, garlic, soy and sesame oil in a small bowl until well combined and brush all over the chicken.
- Set aside to marinate for at least 30 minutes. I use a foil baking tray to marinate and cook the chicken.
- Preheat BBQ on a high flame with the lid down. The ideal pre-heated temperature will be 250°C.
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- Place the chicken on the BBQ and close the lid. Reduce the heat to medium and cook for 25–30 minutes, adjusting the heat as necessary until the chicken is cooked through. The chicken should be glazed and a little charred on the edges, which adds that lovely BBQ flavour.
- Set the chicken aside to rest for 5 minutes, lightly covered with foil.
- Place the shredded white and red cabbage, spring onions, snow peas and coriander in a large bowl. Whisk together all dressing ingredients, pour over the slaw and toss together to combine.
- Divide the BBQ chicken into portions, sprinkle with sesame seeds and serve with the slaw.
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Gary's tips
- You can ask your butcher to divide the chicken into two halves. Alternatively, you can use 8 chicken thighs or 4 chicken marylands.
- Gochujang is a Korean fermented chilli paste available at Asian grocers and most major supermarkets. For a milder version, reduce to 1 tablespoon in the marinade.
- You can marinate the chicken for up to 24 hours in the refrigerator. Just remember to bring it to room temperature 30 minutes before cooking.
- This can also be cooked in the oven. Preheat the oven to 200°C (180°C fan-forced). Place chicken on a lined baking tray and roast for 35–40 minutes until cooked through and caramelised.
- The chicken is cooked when a meat thermometer inserted into the thickest part reads 75°C, or juices run clear.
- The slaw can be prepared up to 2 hours ahead, add the dressing just before serving to maintain crispness.
This healthy recipe has been created by Baker Institute ambassador, Gary Mehigan.
We hope you enjoy it.
