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Peter Gilmore's Korean Marinated BBQ Chicken
Peter Gilmore - Quay
I cook with a charcoal bbq, which has a lid. It’s like a webber or a green egg. The wonderful thing about it is, it cooks a whole chicken really beautifully. When you put the lid down, you create an oven-like atmosphere for the chicken to cook. You get this incredible result where the chicken partially bakes, steams and roasts all simultaneously – it’s moist on the inside and nicely charred on the outside.
Ingredients
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One 1.8kg free range chicken
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1 tablespoon of fermented Korean chilli paste
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½ tablespoon of lime juice
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2 crushed cloves of garlic
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2 teaspoons of sesame oil
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1 tablespoon of vegetable oil
Method
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Whisk all the marinade ingredients together to form a nice loose paste.
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Take half and rub all over the chicken then give it a liberal sprinkling of seas salt and leave it to marinate for an hour.
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Pop it on a metal tray, on the grill. Cook it at around 300C with the lid closed for about an hour, every 15 minutes baste it with the remaining marinade. Check to see it is cooked by testing that the juices run clear.
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Let it rest in the kitchen before carving it up.
Thank you to Peter Gilmore and Quay for the recipe
Make your next barbie a BarbeCURE®
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