Spatchcock Gochujang Chicken Recipes

SPATCHCOCK BBQ CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
• Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
• Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
• Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
• Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
• Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
• Remove from the oven and rest for 10 minutes, covered loosely in foil.
• Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.

SPATCHCOCK GOCHUJANG CHICKEN

Steps:

• Put the chicken on a board breast-side down with the legs facing you. Using kitchen scissors or poultry shears, cut along either side of the backbone and remove it (freeze it to use for stock). Open the chicken out, turn it over and push down the breastbone to flatten. Cut a few slashes in the legs and thighs.
• Whisk the marinade ingredients together. Reserve 2 tbsp and rub the rest all over the chicken, working it under the skin. Cover and chill for at least 1 hr or overnight.
• Light the barbecue, stacking the coals on one side. When the flames have died down and the coals are ashen, lay a flameproof foil tray or old roasting tin over the empty side and pour in the ginger beer or 100ml water. Set the grill on top. Place the chicken skin-side up on the grill, cover with the lid and cook for 45 mins. Baste with the reserved marinade, then re-cover and cook for 5 mins more. Move the chicken to the hotter side of the barbecue for 5 mins to char the skin a little, being careful not to burn it. The chicken is ready when the legs pull away easily and a digital probe thermometer inserted into the thickest part of the thigh and breast reads 70C. Lift onto a board, rest for 10 mins then scatter over the spring onions and coriander. Drizzle with sesame oil.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
• Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
• Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
• Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
• Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
• Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
• Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
• Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

ROASTED SPATCHCOCK CHICKEN AND GIBLET GRAVY RECIPE BY TASTY

Steps:

• Set a wire rack over a rimmed baking sheet and grease with nonstick spray.
• Remove the giblet bag from inside the chicken and set aside. Place the chicken on a cutting board, breast-side down. Use kitchen shears or a sharp knife to cut along each side of the backbone to remove (set aside to make stock, if desired). Flip the chicken over and splay the thighs. Stack your hands between the breasts and press down firmly to flatten until you hear the breastbone crack.
• Make the adobo seasoning: In a small bowl, mix together the turmeric, oregano, onion powder, garlic powder, pepper, and salt.
• Pat the chicken dry with paper towels. Turn the chicken breast-side down and liberally season the back cavity with half of the adobo seasoning, rubbing into the crevices.
• Flip the bird over. Use a metal skewer to poke the chicken skin all over. Carefully use your fingers to separate the skin from the meat over the breasts and thighs. Rub the clarified butter under the chicken skin, using your fingertips over the skin to spread the butter evenly. Sprinkle the remaining adobo seasoning over the chicken skin.
• Set the chicken on the wire rack. Chill in the refrigerator, uncovered, for 1-24 hours.
• Before roasting, remove the chicken from the refrigerator and let come to room temperature for 45 minutes.
• Preheat the oven 475°F (245°C).
• Transfer the chicken to the oven and roast for about 50 minutes, or until an instant-read thermometer registers 165°F (75°C) when inserted into the thickest part of the thigh and the skin is golden brown. Remove the chicken from the oven and let rest for about 10 minutes.
• Meanwhile, make the giblet gravy: Remove the giblets from the bag and separate the meat from any skin, fat, or bones. Add the giblets to a medium saucepan with enough water to cover by 1 inch. Cook over medium heat until the giblets are tender, about 20 minutes. Remove from the pan, draining any excess water, and finely chop the meat. Clean the pan.
• Melt the butter in the same saucepan over medium heat. Add the onion and garlic and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring continuously, for 2-3 minutes, or until golden brown.
• Stir in the chopped giblets. Slowly pour in the chicken stock, whisking constantly, until the flour is dissolved, then whisk in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
• Bring the gravy to a boil and add the bay leaves, then reduce the heat to low and cook until the gravy is thickened, 5-7 minutes. Season with salt and pepper to taste.
• To carve the chicken, pull the legs away from the body then cut through the joint to release. Cut along the breast bone to remove the breasts on either side. Cut off the wings. Reserve the carcass along with the backbone for making chicken stock, if desired.
• Pour the gravy over the chicken and serve warm.
• Enjoy!