Korean-Style Spatchcock Chicken
Taking inspiration from the flavours of East Asia, this quick-cook spatchcock chicken is both sweet and spicy with a light char for that extra smokey finish.
Korean-Style Spatchcock Chicken
Taking inspiration from the flavours of East Asia, this quick-cook spatchcock chicken is both sweet and spicy with a light char for that extra smokey finish.
- Serves: 4
- Prepare: 2 Hours 5 Minutes
- Cook: 45 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
- 2 tbsp Gochujang (Korean chilli paste), alternatively Sriracha
- 4 tbsp sweet chilli sauce
- 1 tbsp sesame oil
- 2 tsp runny honey
- 1 small thumb fresh ginger, finely grated
- 1 lime, zest & juice
- Pinch of salt
- 1.8kg - 2kg organic spatchcock chicken
- 20g sesame seeds
- lime wedges,
- BBQ-charred spring onions
Method
- First, make the marinade. Combine the Gochujang, sweet chilli, oil, honey, ginger and lime zest and juice. Season with a little salt
- Place the chicken in a large roasting tin and cover the entire bird with two-thirds of the marinade reserving the remaining third for during the cooking. Marinate the chicken in the fridge for at least 2 hours but ideally overnight
- Remove the chicken from the fridge 15 minutes before cooking to come to room temperature and set the oven to 220°Cfan/gas 9
- Place the chicken in the hot oven for 20 minutes until the chicken starts to char. After 20 minutes, reduce the temperature to 180C fan/gas 6, pour over the remaining marinade and return to oven for a further 25 minutes
- In the last 5 minutes of cooking, sprinkle over the sesame seeds and return to the oven to cook through
- When the cooking juices run clear, remove the chicken from the oven and allow to rest for at least 10 minutes. Serve with lime wedges and charred spring onions
Other recipe ideas
16/05/23 Recipe
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20/05/21 Recipe
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Alabama chicken legs from chef Matt Burgess
02/12/18 Recipe
Skin Stuffed Roast Chicken
Not many stuff a whole chicken like this, but it achieves brilliant results
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.