About the Recipe
Ingredients
Marinade:
1 whole chicken, spatchcocked
1/3 cup soy sauce of choice
4 garlic cloves, minced
1/4 cup chopped green onions
1/4 cup rice vinegar
1 tablespoon Sriracha sauce
2 tablespoons honey
1/4 teaspoon grated ginger
1 teaspoon toasted sesame oil
1 /2 cup water
1 cup Korean BBQ sauce of choice
Preparation
Directions:
1. Combine all marinade ingredients in a gallon-sized zip bag, add chicken, seal shut and refrigerate for at least 2 hours and up to 24 hours.
2. Once ready to cook preheat oven to 375 degrees F. Discard marinade and place chicken breast side up in a shallow baking pan, cook for 1 to 1 1/2 hours or until the internal temperature of thighs comes to 165 degrees F.
3. Brush with Korean BBQ sauce and return to oven for 5 minutes.
Let cool slightly and enjoy!