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BBQ Korean Chicken

BBQ Korean Chicken

Spicy, sweet, savoury & full of umami. This is one fine bird!!
Course BBQ, Dinner
Cuisine Asian, Australian, Korean
Keyword bbq chicken, BBQ Korean Chicken, bbq spatchcock chicken, Korean Chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 1096kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • mixing bowl
  • whisk
  • basting brush
  • BBQ/oven
  • frying pan w/ lid
  • tongs



  • 4 tbsp gochujang paste
  • 2 tbsp lime juice
  • 1 tsp palm sugar
  • 2 cloves garlic crushed
  • 1 thumbsized piece ginger grated
  • 2 tbsp soy sauce
  • 1 tsp lemongrass finely chopped
  • 4 tbsp olive oil
  • 1 handful coriander finely chopped


  • 2 bunches Asian greens
  • sesame seeds
  • chili flakes
  • 1 tbsp soy sauce
  • 1 tsp ginger grated
  • 2 tbsp olive oil



  • Mix all the sauce/marinade ingredients together in a bowl (except chicken) until combined.
  • Mix 2 tbsp of sauce/marinade into the chicken, cover and leave in fridge for 1 hour or overnight where possible. Reserving remainder of sauce/marinade for later
  • When ready to cook, separate the reserved sauce/marinade into 2 bowls *see tips*
  • Heat oven/bbq (I used my bbq) to 180c and cook chicken for approx. 1 hour or until juices run clear and temperature at thigh reaches 75c. Half way through cooking brush with 1 of the reserved marinade bowls.
  • Once cooked, remove from oven and allow to rest for 5 – 10 minutes before serving. Once ready to serve brush with remainder of sauce/marinade for that beautiful sticky glaze finish.


  • Chop vegetables in ½ lengthways.
  • Add oil to a large frying pan and place vegetables in the pan. Cook for 2-3 minutes and add the garlic, ginger & soy. Turn vegetables, place a lid on frying pan and allow to cook for a further 1-2 minutes.


  • Cut chicken in ½ or ¼’s and place on plate, place cooked vegetables next to chicken and sprinkle with sesame seeds and chili flakes, spoon a little of the cooking liquid over vegetables



  • the reason for separating the sauce/marinade is you don’t want to baste your cooked chicken with the same sauce/brush you used to baste the raw chicken in.
  • if you are unsure on how to butterfly your chicken then you can ask your local butcher. I find removing the breast bone speeds up the above cooking time by 5 – 10 minutes
  • gochujang paste is a Korean chili paste. If you can’t find any then try make your own using chili flakes, soy sauce and a little sugar OR some Thai chili paste instead.


Calories: 1096kcal | Carbohydrates: 67g | Protein: 33g | Fat: 88g | Saturated Fat: 12g | Sodium: 4135mg | Potassium: 4630mg | Fiber: 17g | Sugar: 30g | Vitamin A: 75248IU | Vitamin C: 783mg | Calcium: 1800mg | Iron: 16mg