Chicken may never be as sexy as slow-cooked pork belly or confitted duck leg, but you can level up your chicken with a few easy hacks. Welcome into the dinner arena Korean-Inspired Gochujang and Lime Roast Chicken.
I tried Korean food for the first time last summer with a bombastic teacher named Andy. He’d spent a few years in Korea teaching English and was well-versed in the cuisine. We bonded instantly over a shared love for food. A few weeks later, he invited me out for some authentic Korean barbecue. It was like at first spice, and I’ve been dabbling in Korean flavors ever since.
The prizefighter of today’s post is Gochujang. This fiery Korean condiment is the funky dance partner to a variety of proteins, chicken included. It’s thick and sticky, full of glutinous rice and fermented chiles. Many brands are labeled by heat level, so you can play it safe on the mild side, or go full-throttle with varieties that boast a high Scoville level. Gochujang’s been my jam for a while, and I think you’ll like it, too.
Kickstart this Korean-Spiced Roast Chicken with a flavorful rub of Gochujang, fresh-squeezed lime juice, garlic, brown sugar, sesame oil and olive oil. Massage that into the chicken, and then gently loosen the chicken skin near the breast and thighs. Rub a healthy dollop under the skin for additional flavor. Then, stuff your squeezed lime halves into the bird, truss and roast.
If you’d prefer to grill this bird, I recommend spatchcocking and grilling over indirect heat, as in this recipe for Margarita-Brined Butterflied Chicken.
I love to serve Korean-Inspired Gochujang and Lime Roast Chicken over rice with a side of kimchee. You an also try it shredded in tacos, rice bowls or stir-fry, or as the main protein in a cool Asian-inspired noodle or cucumber salad.
- 1 Whole Chicken
- 4 tablespoons Gochujang Chile Paste
- Juice of 1 Lime
- 2 tablespoons Brown Sugar
- 1 teaspoon Sesame Oil
- 1 clove Garlic, minced
- 1 teaspoon olive oil
- Salt and pepper
- Heat oven to 475 degrees.
- In a small bowl, mix together gochujang, lime juice, brown sugar, sesame oil, garlic and olive oil. Reserve lime halves to place in chicken cavity.
- Reserve one-third of chile paste mixture and spread the remaining chile paste over the entire chicken. Season with salt and pepper
- Loosen the skin around the thighs and neck cavity and spread remaining chile paste under skin, directly on meat.
- Please in a roasting pan, truss with kitchen twine and stuff limes halves into cavity.
- Roast uncovered for 45-60 minutes, or until a meat thermometer measures at least 150 degrees in the breast and 170 degrees in the thigh. If chicken is browning too quickly, tent with foil. Turn halfway through roasting.
- Tent chicken with foil and allow to rest at least 10 minutes.