Smoked Korean Chicken has a flavorful and unique glaze with Korean gochujang chili paste, it can be smoked or baked in the oven
- 1 whole chicken (approx 5 to 6 pounds)
- 1/2 cup soy sauce
- 1/3 cup Gochujang Korean chili paste (Asian section of grocery store)
- 1/3 cup honey
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps ginger paste or minced ginger
- 1/3 cup mayo
-
Pat the chicken dry with paper towels and set aside on a tray.
-
In a bowl whisk together the soy sauce, Gochujang chili paste, honey, garlic, and ginger.
-
Put the mayo in a separate bowl and add 1/3 cup of the soy sauce/Gochujang mixture. Whisk and set aside for a dipping sauce.
-
Brush some of the soy sauce/Gochujang mixture over all sides of the whole chicken, separate the skin on the breasts and rub some of the sauce between the skin and chicken breasts as well.
-
Place in a smoker set to 225 degrees for 4-5 hours or until the internal temp is 170 degrees. Brush with the remaining soy sauce/ Gochujang mixture every hour.
Note: Can also be baked in the oven at 400 degrees for 1 hour, or until internal temp is 170 degrees.
-
Serve with the dipping sauce.