A succulent spatchcock chicken marinated in a spicy gochujang paste and slow-smoked with pecan wood for an unforgettable crispy skin and juicy, flavorful meat.
Pecan-Smoked Gochujang Chicken
A succulent spatchcock chicken marinated in a spicy gochujang paste and slow-smoked with pecan wood for an unforgettable crispy skin and juicy, flavorful meat.
Ingredients
- 1 whole chicken 3-4 lbs (spatchcocked)
- 0.5 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 cups pecan wood chips soaked
Instructions
- Pat the spatchcocked chicken completely dry with paper towels.
- In a bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, sugar, and black pepper to create the marinade.
- Generously rub the gochujang marinade all over the chicken, making sure to get under the skin if possible. Marinate for at least 2 hours in the refrigerator, or preferably overnight for deeper flavor.
- Prepare your grill or smoker for indirect heat, aiming for a consistent temperature of 275-300°F (135-150°C). Add the soaked pecan wood chips to create smoke.
- Place the marinated chicken, skin-side up, on the indirect heat side of the grill or in the smoker.
- Smoke/grill the chicken for approximately 75-90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
- Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Notes
For best results, marinate the chicken overnight. Monitor internal temperature with a meat thermometer. If you don't have a smoker, you can achieve similar results on a gas grill using a smoker box or foil packet of wood chips over indirect heat. Serve with steamed rice, kimchi, and a side of grilled vegetables.
