A Korean gochugaru (ground red chile) rub and a sweet, spicy, savory, umami gochujang (red chile paste) glaze take a simple roasted or grilled chicken to a new level! Butterflied Korean-Style Chicken can be grilled or roasted, and comes together more quickly with the aid of poultry sheers…
👩🏻🍳 Tamara Talks – About “Butterflied” Chicken
Have you ever butterflied (aka spatchcocked) a chicken? If it sounds mysterious or difficult, trust me when I say it is simple and straightforward. Using poultry shears (not kitchen shears), cut along each side of the backbone to remove it.
Save the backbone for stock! That’s really all there is to it… Before preparing your bird, turn it breast side up, and flatten it by pressing firmly down on the breast.
Why is this step necessary? I like to think it creates a “more level playing field.” That flattened bird will cook more quickly and more evenly… no more bloody thighs or dried out breast meat.
After it is butterflied, the chicken gets a spicy rub, and goes into a hot oven. After 15-20 minutes, the roasting chicken gets brushed with an umami, salty, sweet glaze. Delicious. Trust. Me.
🍗 What Can I Serve with My Chicken?
I love to serve my butterflied chicken with roasted vegetables. As you can see in the first photo, I nestled the purple cauliflower and rainbow carrots around the chicken. I added them when I began basting the chicken, and spread a little “love” on the veggies as well…
What is the best way to cook my butterflied chicken? I have done both butterflied and grilled. Butterflying the chicken makes the cooking process more consistent, resulting in moist breast and fully-cooked thigh meat.
What can I do with leftovers? Roasted or grilled chicken is awesome for lunches or another meal. We typically get dinner for both of us, and then about 3 more lunches (depends on portions). Don’t forget to save the backbone and skeleton for stock!
How long will it keep? I don’t go past 5 days in the refrigerator (I err on the side of caution), but it will keep for months if properly stored in the freezer!
🧂 Useful Stuff
- Poultry Shears
- Instant Read Meat Thermometer
- Personal Blender
- Large Cast Iron Skillet
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Think you might give this a try? Invest in a good pair of poultry shears, and I think you’ll find this technique to be invaluable… Let me know how it goes!