Gojuchang, Soy and Lime Spatchcock Chicken
Enjoy this deliciously simple but delicious Spatchcock Chicken recipe, a twist on roast chicken... it is a cracker!
Are you familiar fermented Korean red pepper paste, gojuchang? It’s so good. If you like things hot and delicious, you’ve got to get some.
Gojuchang is an instant marinade. When you loosen it with soy sauce and a little oil, adding an extra layer of flavour as you do, it is perfect.
I like to spatchcock chickens to roast them. The chickens cook evenly and quickly, although on this occasion I opted to cook it a little slower, so that the chicken was juicy and moist, and the skin was just right, under that gorgeous marinade.
To spatchcock a chicken, just turn the chicken breast side down and cut either side of the central bone facing you and remove it. Turn the chicken back over breast side up, and flatten it with your hands. Tuck the wing tip into the thigh.
Cover the chicken in marinade (50g gojuchang, 2 tbsp soy sauce, 1 tbsp neutral oil) and if you can leave it in the fridge for a couple of hours.
Preheat your oven to 160c fan or 180c regular and roast for 1 hour, basting with the juices every 15 minutes.
Remove from the oven and allow to rest under foil for 10 minutes.
Serve with a squeeze of fresh lime and those juices!
Recipe is Copyright © Niamh Shields 2020