Korean BBQ Chicken


Woolworths has imported the most delicious Korean BBQ sauce called, We Rub You, it is the best! Chicken and BBQ sauce go so well together and my Dad’s Amazing Spatchcock Chicken is probably the best way to cook chicken on the braai.



1-2 free-range chickens
Olive oil
Sea salt
Black pepper
1/2 a bottle of Spicy Korean BBQ sauce (Woolworths)
5 medium potatoes
1 heaped tsp chilli flakes
1/2 tsp szechuan pepper
4 garlic cloves, shell on and crushed
6 tbsp good quality mayonnaise
2-3 tbsp Sriracha sauce
2 limes/lemons

Crispy Salad:

1 small head of red cabbage, shredded
1 punnet sugar snap peas, sliced lengthways
1 pack 2 minute noodles, crushed
5 spring onions, chopped
100g mixed sprouts
Handful of fresh coriander

For the dressing:

3 tbsp rice wine vinegar
3 tbsp light soy sauce
1 tsp sesame oil
1/4 cup canola oil
2 tbsp honey or brown sugar
1 garlic clove, minced
1 tbsp ginger, grated
1 spring onion, chopped
1-2 red chilli, chopped

Serves 5-7
Preparation 15 minutes
Cooking time 1 hour

Preheat the oven to 200°C. 

Poke holes in the potatoes and precook in the microwave until tender. Cut into chip sized pieces, place on an oven tray, sprinkle with olive oil, chilli flakes, szechuan pepper, sea salt and black pepper. Cook for 45 minutes or until golden and crispy.

Preheat your gas braai/BBQ to 180°C. 

Flattening a chicken is so easy, all you have to do it cut out the spine with a sharp pair of scissors, lay the chicken cavity down onto a plastic board and push down with the heels of your hands until it is completely flat, I usually pull the legs out a bit to achieve maximum flatness. If you are still unsure how to do it click here to watch the video: Dad’s Amazing Spatchcock Chicken.

Once you have flattened the chicken, cover with olive oil and a generous amount of sea salt. Once the braai has reached temperature, place skin side up and cook for 40 minutes. Check on the chips, give them a little shake and add the crushed garlic.


While the chicken is cooking, place the crushed noodles into an oven proof dish and toast in the oven until golden (3-5 minutes). Combine the shredded cabbage, sliced sugar snap peas, sprouts and spring onions into a bowl, (keep a small amount of sliced sugar snap peas and spring onions for the chicken). Then combine all the salad dressing ingredients, pour half of the dressing into the bowl and mix until the dressing coats all the ingredients, then transfer the salad to a salad bowl, top with golden noodles and fresh coriander. Take to the table.


Turn the chicken and cook skin side down for 10 minutes. Then generously baste with the BBQ sauce and cook for a further 5 minutes.  Take off the braai, chop into pieces, squeeze over lemon or lime juice and sprinkle over the sliced sugar snap peas, chopped spring onions and coriander.

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Mix the mayo and Sriracha sauce together. Take the chips out of the oven and take to the table.


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