Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Flip’n Grate Sticky Gochujang Spatchcock Chicken with Asian Slaw
Juicy chicken, tossed in a sticky, sweet, spicy gochujang marinade and grilled to perfection. It’s everything you love about Korean chicken, but weeknight-friendly and cooked over flame. Serve it up with a crunchy Asian slaw and spicy gochujang mayo for a bold, flavour-packed twist on the usual chicken dinner.
OVERVIEW
METHOD
Flip'n Grate
Prep Time
1 Hours
Cooking Time
1 Hour
Serves
4 - 5 people
Suggested Wood
Oak
Ability
Intermediate
INGREDIENTS
For the Chicken & Gochujang Marinade
- 1.5kg Whole Chicken
- 2 Tbsp Gochujang Paste
- 2 Tbsp Rice Vinegar
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Honey
- 2 Red Chillies, deseeded & finely chopped
- 2 Tbsp Sesame Oil
For the Asian Slaw
- 2 Chinese Leaf Cabbages, finely sliced
- 1 Cucumber, seeds removed, julienned or thinly sliced
- 4 Spring Onions, finely sliced
- Small bunch Coriander, chopped
- 1 tsp Sea Salt
- 4 Tbsp Rice Vinegar
- 2 Tbsp Sesame Oil
- 2 tsp Fish Sauce
- 1 ½ Tbsp Toasted Sesame Seeds
For the Gochujang Aioli
- 4 Tbsp Mayonnaise
- 1 Tbsp Gochujang Paste
INGREDIENTS
For the Chicken & Gochujang Marinade
- 1.5kg Whole Chicken
- 2 Tbsp Gochujang Paste
- 2 Tbsp Rice Vinegar
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Honey
- 2 Red Chillies, deseeded & finely chopped
- 2 Tbsp Sesame Oil
For the Asian Slaw
- 2 Chinese Leaf Cabbages, finely sliced
- 1 Cucumber, seeds removed, julienned or thinly sliced
- 4 Spring Onions, finely sliced
- Small bunch Coriander, chopped
- 1 tsp Sea Salt
- 4 Tbsp Rice Vinegar
- 2 Tbsp Sesame Oil
- 2 tsp Fish Sauce
- 1 ½ Tbsp Toasted Sesame Seeds
For the Gochujang Aioli
- 4 Tbsp Mayonnaise
- 1 Tbsp Gochujang Paste
METHOD
Preparation
Spatchcock the chicken:
• Flip the chicken breast-side down. Locate the backbone—you'll be cutting along both sides to remove it. Starting at thigh end, cut all along one side of the backbone with kitchen shears or a sharp knife, then the other, staying close to the bone. Lift the backbone out and set it aside— you can use it to make stock.
• Turn the chicken breast-side up. Use your palms to press down firmly on the centre of the breast until you hear a slight crunch—this flattens the breastbone and ensures your chicken will lie flat.
Step 1
Mix the gochujang marinade in a bowl and rub it generously all over the chicken, making sure it gets into all the nooks and crannies. Let it marinate for at least 1 hour at room temperature, or ideally overnight in the fridge.
Step 2
Get a solid base of white-hot coals going, and place the chicken skin-side up in the Flip’n Grate, set at the highest position above the fire.
Step 3
After 15–20 minutes, rotate and flip the chicken. Lower the grate slightly and continue turning every 10–15 minutes to build up a deep, smoky char.
Step 4
After around 45 minutes, start checking internal temps. Probe both the breast and the thigh—you're aiming for 73°C (163°F).
Step 5
Once done, remove the chicken and let it rest for 5–10 minutes before carving. While it rests, toss the slaw ingredients together in a bowl. Combine the mayo and gochujang to make a quick, spicy dip to serve alongside.
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