Fire-Grilled Korean Guava Glazed Spatchcock Chicken

Fire-Grilled Korean Guava Glazed Spatchcock Chicken with Cucumber Kimchi Salad (Gauva fish sauce dressing) & Steamed Jasmine Rice

Serves: 4–6

⸻

Ingredients

Chicken

* 1 whole free-range chicken (1.5–1.8kg), spatchcocked

Dry Brine

* 2 tsp fine sea salt
* 1 tsp brown sugar
* ½ tsp white pepper

⸻

Korean Guava Glaze

Ingredients

* 3 ripe pink guavas, roasted and puréed
* 1 tbsp gochujang
* 1 tbsp soy sauce
* 2 tbsp sake
* 1 tbsp rice vinegar
* 2 tbsp soft brown sugar
* 3 garlic cloves, finely grated
* Half thumb fresh ginger, finely grated
* 1 tsp toasted sesame oil
* ½ tsp white pepper
* Squeeze of ½ lime
* Pinch of sea salt
* 1 tsp neutral oil
* A couple splashes of fish sauce

Method

1. Heat the oil in a small saucepan over a medium heat.
2. Add the garlic and ginger and cook for 30–60 seconds until fragrant.
3. Pour in the sake and simmer for 1 minute to cook off the alcohol.
4. Stir in the guava purée, gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, white pepper, fish sauce and a pinch of salt.
5. Simmer gently for 5–8 minutes until glossy and thick enough to coat the back of a spoon.
6. Remove from the heat and stir through the lime juice.
7. Blend until completely smooth if desired and set aside.

⸻

Guava Fish Sauce Dressing

Ingredients

* 2 tbsp guava purée
* 1 tbsp fish sauce
* Juice of 1 lime
* 1 tsp brown sugar
* 1 tsp rice vinegar
* 1 small garlic clove, finely grated
* 1 small red chilli, finely sliced (optional)

Whisk together until the sugar has dissolved.

⸻

Cucumber Kimchi Salad

Ingredients

* 2 Lebanese cucumbers, sliced
* 150g kimchi, roughly chopped
* 2 spring onions, finely sliced
* Large handful fresh coriander leaves
* 2 tbsp toasted sesame seeds
* Guava Fish Sauce Dressing

Just before serving, toss everything together with the dressing and finish with the toasted sesame seeds.

⸻

Steamed Jasmine Rice

Cook 2 cups jasmine rice according to the packet instructions. Fluff with a fork and keep warm.

⸻

Method

1. Dry Brine

Pat the chicken completely dry.

Mix together the sea salt, brown sugar and white pepper and season the chicken generously all over.

Place on a wire rack, uncovered, in the refrigerator overnight (or for at least 8 hours). This dries the skin, seasons the meat and promotes beautifully crisp skin over the fire.

⸻

2. Fire Cook the Chicken

Prepare a low, even wood fire.

Cook the chicken mainly on bone-side down over direct heat and cook slowly for approximately 45 minutes, flipping it now and and again

⸻

3. Glaze

During the final 5–8 minutes of cooking, brush the chicken lightly with the Korean Guava Glaze.

Turn and glaze 2–3 times, allowing each layer to caramelise before applying the next.

Rest the chicken for 10 minutes before carving.

⸻

To Serve

Spoon steamed jasmine rice onto a large serving plate.

Carve the sticky Korean guava chicken into generous pieces and arrange alongside rice.

Serve with the cucumber kimchi salad and extra glaze and fresh lime wedges.