Are you ever embarrassed when something so good is so easy to make? If not, try this Gochujang Smoked Chicken.Jump to Recipe
GOCHUJANG is a spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt. Most people think it is really spicy. It has some spice level but it is quite sweet and smoky. You can now find this in most grocery stores and you can add it to your recipe and you do not need much else as far as ingredients. The paste will carry it all.
The other spicy sauces most people think about is sriracha, sambal oelek and harissa. This is a small list. I frequently use sriracha but these other two sauces are some of my favorites. Sambal oelek hales from Indonesia. It is a sweet and spicy and gets a tang from vinegar. Harissa is a North African sauce where the peppers are complimented with garlic. This sauce can be mild or spicy.
I made this recipe that I saw from Molly Baz on BON APPETIT. The gochujang is thinned out with olive oil and chopped fresh garlic and ginger is added as the finishing touch. Then, the sauce is brushed onto the whole chicken. The chicken is cooked in skillet and small potatoes are added with a garlic bulb cut horizontally. I cooked mine on the smoker which I believe enhanced the gochujang. The potatoes get a great flavor from the sauce and chicken juices that are created in the cooking process.
Building the marinade and cooking the chicken.
The Gochujang Smoked Chicken plated.
Gochujang Smoked Chicken
Creating a delicious and so flavorful recipe with essentially 4 ingredients. I saw this Gochujang smoked chicken on Bon Appetit – thx Molly.
- 1 Whole 3.5 – 5 lb Chicken
- 6 Tbsp Gochujang I did not really measure
- 2 Inches Ginger grated
- 5 Cloves Garlic
- 1/4 Cup Olive oil
- 2 Tsp Salt
- 2 Tsp Pepper
Begin by combining the marinade ingredients and stirring well. Next, salt and pepper the chicken. Now, liberally apply the marinade all over the chicken. I added small round potatoes to my dish as Molly did. So the remaining marinade was used on the potatoes.
Heat your smoker to 300 degrees. So I first placed the whole chicken in a cast iron skillet (I have a couple and this was the really big one). I then nestled the potatoes around the chicken so they were not smothered by the chicken. I made sure to wipe out the marinade bowl and put it all on top of the chicken and potatoes.
This cooked for about 90 minutes. I used a thermometer to make sure the chicken was done. I cooked it to 165 degrees and then let it rest to at least 170 degrees. I also checked the potatoes for fork tenderness.
Serve and enjoy!