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Spatchcocked Roasted Chicken with Gochujang Butter
Our Korean-inspired seasoning paste elevates a simple roast chicken with spicy-sweet flavor. The blend includes softened butter, gochujang and honey, plus fresh ginger and garlic, which mellow and sweeten as they cook. We smear the mixture under the bird’s skin, directly on the meat, so it takes on the bold flavors. Gochujang, one of our pantry staples, is a fermented chili paste commonly used in Korean cooking; it is loaded with spiciness, a hint of sweetness and lots of umami. You’ll find it in the international section of the supermarket or in Asian grocery stores. Serve with steamed rice.
4
Servings
1 hour
15 minutes active
Ingredients
-
4
tablespoons salted butter, room temperature
-
¼
cup gochujang
Directions
-
01Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the butter, gochujang, ginger, garlic, honey and ½ teaspoon salt; set aside.
Reviews
January 12, 2026
A versatile sauce
I didn't have chicken, but I did have some boneless pork. I made the sauce and used it as a marinade for the pork. I sliced it into thin pieces and fried it over medium heat to keep the honey from burning. I removed the cooked pork and fried thinly sliced onions. The next time, I'll sauté the onions with the pork. Doing them after the pork made it difficult to keep the honey in the marinade from burning. It should be possible to add some liquid after the pork and onions are removed to make a sauce that could be served on the rice. I found the relative amounts of gochujang, ginger, garlic and honey from the recipe to be just right, but they are really just a starting point.
May 20, 2024
Great flavor
Loved the flavors (and smells) in this recipe. My chicken (precisely 4 pounds) wasn’t done when the center of the thighs was at 175 F. Even resting it for 10 minutes didn’t raise the temperature enough. So, it’s possible you’ll need to cook longer…
March 17, 2024
Loved this.
Simple, straight forward and delicious!
February 3, 2024
Flavorful
This recipe was a snap to put together and loaded with flavor. The timing was different for my bird. At 40 minutes there was still raw meat, so it went back into the oven in quarters, resting on all that buttery, spicy goodness. The end result, after another 15-20 in the oven, was outstanding. This is a company worthy bird.
March 13, 2024
Too sweet
I will eliminate the honey next time, which made the chicken too sweet for me. Also, I will cook the garlic and ginger before mixing it in the blend. They were a little strong.
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