Spatchcocked Chicken with Korean-style Marinade and Cabbage-Ramen Slaw

I ran out today to pick up a variety of meat as I plan on relaxing tomorrow, doing no yardwork, sitting in the shade and running the smoker.  As usual I got a little out of hand,  2 chickens, 3 racks of baby back ribs, and two bone-in pork shoulders. I don’t think it will all fit on the smoker, so I’ve decided to do a chicken on the grill today. Cooked chicken freezes nicely and can make for a very quick weeknight supper.

Some time ago, I made some Korean shortribs that were wonderful; the marinade is sweet, salty and aromatic with the sesame oil. I’ll try that with the chicken.  In order to make it cook quickly and evenly on the grill, I decided to spatchcock it.

What did you say? You’ve Spatchcocked your chicken? Good lord man!  Relax….. besides being a funny word (there remains a bit of the 14 year old in me) it is a handy way to prep your bird for cooking that helps ensure even cooking. Basically you take your chicken – remove the backbone and butterfly it so it will lie flat on the grill rack, roasting pan or wherever.

First I whipped up some of the Korean BBQ marinade from the Korean slider post. This is a great versatile marinade – try it on ribs, thin cut pork chops or chicken wings…

3/4 cup soy sauce
3/4 cup white sugar
3/4 teaspoon ground black pepper
3-4 cloves garlic, chopped
2-3 green onions, chopped
4-1/2 teaspoons Asian (toasted) sesame oil
3/4 teaspoon sesame seeds

1. Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.
2. Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Set aside

Then I spatchcocked the chicken.

3. Place the chicken breast side down on the work surface.
4. Using kitchen shears – snip out the backbone. (save for stock)



5. Push down on the sides of  the bird – a crunch is not a bad noise.



6. Trim off the wing tips (save for stock)
7. Using the tip of the shears make two small cuts into the flaps of skin below the breast and push  the legs tips through the holes. It  will help keep the chicken flat.



8. Reserve 1/2 cup of the marinade, put the rest into a large Ziploc bag, added the chicken, and refrigerate.

Make the Salad

Cabbage Ramen Slaw

1 head of cabbage – shredded
1 package of Ramen noodle (2.5oz) uncooked and crumbled – but not too much
4 or 5 green onions sliced, white and green
3 Tbs sesame seeds

For the dressing whisk together,
1/2 cup of salad oil – need not be EVOO
3 Tbs sugar
3 Tbs red wine vinegar
Splash of Sesame oil
Salt and pepper to taste

1. Combine everything except the noodles and refrigerate until 20 minutes before serving.
2. 20 minutes before serving add the noodles and toss to coat. 

GRILL THE CHICKEN

1. Prepare grill to 350F.
2. Grill chicken on indirect heat skin side up for 25 minutes



3. Turn and grill for 25 minutes more.


You may have to adjust the fire. 

4. In the last 5 minutes, brush with reserved marinade.
5. Remove from grill and let rest 10 minutes.

Carve and serve with Ramen Slaw.


A nice light summer dinner, perfect for alfresco dining!

Until next time, Eat Well and Keep Digging!