Rigatoni with Chicken Thighs

Courtesy of Kristen Eppich.
Directions for: Spicy Spatchcock Chicken

Ingredients

cup (90 mL) Korean chili paste (gochujang)

cup (60 mL) mirin

2 Tbsp (30 mL) soy sauce

1 Tbsp (15 mL) sugar

1 1 kg (3 1/2 lb) chicken, spatchcocked

Directions

1. Whisk chili paste with mirin, soy sauce and sugar in a medium bowl. Reserve 2 Tbsp in a small bowl.

2. Rub remaining marinade over chicken and place in a shallow dish. Cover and marinate in the refrigerator for 2 hours or overnight.

3. Arrange BBQ racks for indirect heat and preheat to 400F. Remove chicken from marinade and place on opposite side of the heat, skin-side up. Cook for 20 minutes.

4. Flip and cook for 25 to 30 more minutes or until a meat thermometer reads 160F in the thickest part of the chicken.

5. Remove to a cutting board and tent loosely with foil. Allow to rest for 10 to 15 minutes. Slice chicken and serve with reserved sauce.

See more: Chicken, Hot and Spicy, Korean, Main