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Grilled chicken with green dipping sauce, lemon slices, and sesame rice on a plate.
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3.67 from 3 votes

Korean Roasted Chicken with Ginger Scallion Sauce

New favorite weeknight dinner: roasted spatchcocked korean chicken. marinade made with soy sauce, brown sugar, sesame oil, gochujang, garlic chili oil, paprika + spicy bean paste.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Asian, Korean
Servings: 4
Author: Lindsey Baruch

Ingredients

For The Chicken

  • 1 spatchcocked/butterflied whole chicken
  • 1/4 cup soy sauce
  • thumb ginger
  • 4 garlic cloves
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang
  • 2 tablespoons garlic chili oil
  • 1 tablespoons spicy bean paste

Ginger Scallion Sauce

  • 1/2 cup sliced ginger
  • 1/2 cup scallions
  • 1 tablespoons sesame oil
  • salt and sugar to taste

Other

  • butter lettuce
  • white rice for serving

Instructions

  • To begin, marinate your chicken with soy sauce, ginger, garlic, brown sugar, sesame oil, gochujang, paprika, bean paste and chili oil for about 1 hr-overnight.
  • While that's marinating, make your ginger scallion sauce by blending ginger, scallion, sesame oil, salt and sugar. Set aside.
  • Preheat your oven to 400 degrees. Add your chicken in and roast for about 30 minutes. Remove and lather on a mix of more gochujang, spicy bean paste, sesame oil and chili oil. Keep basting on the mix and cook until crispy and cook throughout, about 1 hr. Serve family style with your sauce, rice and lettuce wraps!

Nutrition

Calories: 153kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 817mg | Potassium: 119mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg