Korean Barbecue Spatchcock Chicken with Shishitos and Scallions
"This impressive and vibrant meal comes together surprisngly quick thanks to the power of the grill and the power of spatchcocking. If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open. This technique is a guaranteed route to succulent meat, ultra-crispy skin, and a much quicker cooking time. ..."
INGREDIENTS
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1 cup bottled original-style barbecue sauce
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1 tablespoon gochujang (Korean chili paste)
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1 tablespoon unseasoned rice vinegar
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1 tablespoon light brown sugar
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon grated peeled fresh ginger
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6 ounces shishito peppers (about 3 cups)
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6 ounces (12-in.) skewers
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3 tablespoons olive oil, divided
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1 1/2 teaspoons kosher salt, divided
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1 teaspoons (3 1/2-lb.) whole chicken, spatchcocked
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1 teaspoons bunch scallions, trimmed
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Lime wedges, fresh cilantro leaves, and pickled ginger teaspoons
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