Spicy Spatchcock Chicken

55 8 servings, 1/8 recipe (93 g) each
Recipe By
1
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Prep Time
55
min.
Total Time
55
min.
Servings

8 servings, 1/8 recipe (93 g) each

A great new take on barbecue chicken, this spatchcock chicken recipe is one to try. Spicy gochujang (Korean red pepper paste) balanced with sweet and smoky barbecue sauce makes for a succulent and flavour-filled chicken recipe.

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What You Need

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Make It

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  • Heat barbecue to medium heat.
  • Place chicken, skin side up, on work surface. Starting at thigh end, use kitchen shears to cut down one side of backbone; turn chicken. Cut down other side of backbone; discard bone or reserve for making stock. Turn chicken over; open like a book. Press firmly onto breastbone to flatten chicken. Place chicken, skin side up, on barbecue grate.
  • Combine all remaining ingredients except cilantro. Grill chicken 35 to 40 min. or until done (165ºF), turning frequently and brushing with barbecue sauce mixture for the last 15 min.
  • Remove chicken from barbecue; sprinkle with cilantro.

Substitute

Substitute Sriracha sauce (hot chili sauce) for the gochujang.

Serving Suggestion

Serve with toasted pita bread, and a mixed green salad tossed with your favourite Kraft Dressing.

Servings

  • 8 servings, 1/8 recipe (93 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (93 g) each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 12g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 230mg
Carbohydrate 6g
Dietary fibre 0g
Sugars 5g
Protein 22g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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