Korean Barbecue Spatchcock Chicken With Shishitos A

Name: Korean Barbecue Spatchcock Chicken With Shishitos And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bottled original-style barbecue sauce; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon unseasoned rice vinegar; 1 tablespoon light brown sugar; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon grated peeled fresh ginger; 6 ounces shishito peppers (about 3 cups); 6 (12-in.) skewers; 3 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 1 (3 1/2-lb.) whole chicken, spatchcocked; 1 bunch scallions, trimmed; Lime wedges, fresh cilantro leaves, and pickled ginger

Servings: persons

1 cup bottled original-style barbecue sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon unseasoned rice vinegar
1 tablespoon light brown sugar
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated peeled fresh ginger
6 ounces shishito peppers (about 3 cups)
6 (12-in.) skewers
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 (3 1/2-lb.) whole chicken, spatchcocked
1 bunch scallions, trimmed
Lime wedges, fresh cilantro leaves, and pickled ginger

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.
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.
3
Preheat grill to medium-high (about 450u00b0F). 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 160u00b0F. 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.
4
Grill shishitos and scallions, uncovered, turning occasionally, until charred, about 1 to 2 minutes for scallions and 4 minutes for shishitos.
5
Cut chicken into quarters. Serve chicken with grilled shishitos, scallions, and remaining barbecue sauce mixture. Garnish with lime wedges, cilantro, and pickled ginger.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup bottled original-style barbecue sauce, 1 tablespoon gochujang (Korean chili paste), 1 tablespoon unseasoned rice vinegar, 1 tablespoon light brown sugar, and more.

Yes, Korean Barbecue Spatchcock Chicken With Shishitos And Scallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Barbecue Spatchcock Chicken With Shishitos And Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions