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Tom Kerridge is a regular presenter on BBC TV, a Great British Menu judge and chef-owner of several restaurants, including Kerridge’s Bar & Grill at The Corinthia Hotel, London, and The Bull & Bear in Manchester. @cheftomkerridge
Spatchcock gochujang chicken
This is best cooked on a kettle or other lidded barbecue over indirect heat, as the marinade can burn when cooked directly over hot coals. If you don’t have a kettle barbecue, you can start the chicken in the oven and finish it over the coals for a bit of smoke. If you want to keep the bird whole, try the ‘beer can’ chicken method, but I like to do it with a can of ginger beer or fizzy lemon & lime drink instead.
■ Serves 4 ■ Prep 30 mins plus at least 1 hr marinating ■ Cook 50 mins
1.8kg whole chicken
200ml ginger beer (optional)
1 bunch of spring onions, trimmed and sliced on the diagonal
small bunch of coriander, leaves picked
sesame oil, for
