Korean BBQ chicken is one of Deb's absolute favorites, so it is a regular on the HC menu.
I usually get my chickens from Aldi and take the two pieces of fat on either side of the body cavity, flatten them out between my fingers and stuff them up into the breasts like implants.
I have flattened them out so you can barely see the implants here, after I trussed the bird.
Then I trim the string and wing tips. In this pic, you can see the Korean BBQ marinade which consists of grated ginger and garlic, a big glug of soy, a big helping of gochujang, dry sherry, chopped chives, some sugar, rice wine vinegar, some sesame oil and a bunch of cut chives.
The marinade is poured into a plastic bag with the trussed chicken, massaged to distribute, and marinated, in the fridge for no more than three hours. Longer time will cause the skin to burst as it cooks.
This goes on the rotisserie / grill for 2 hours at 350 F (for a small bird) and is basted every half hour.
Because the skin is the best part, cutting it up requires a very sharp knife to keep the skin where it belongs.
HC
