Sticky Apricot Gochugaru Roast Chicken | Eat My Words

Monday Night Chicken is my new weekly series for the nights when dinner needs to be good but can't ask much of you. One chicken, a handful of pantry staples, and a recipe you'll want on repeat.

We're starting with apricot gochugaru chicken. Apricot jam and honey melt into a glossy glaze with soy, sesame and rice vinegar, while the gochugaru brings a slow, gentle heat. Because the chicken is spatchcocked, it roasts evenly and the skin turns deeply lacquered in just over an hour. Serve it with jasmine rice and something green, and Monday is handled.

Ingredients

• 1 spatchcock chicken (about [X] lb)

• Salt and freshly ground black pepper

• ⅔ cup apricot jam

• 1 tablespoon sesame oil

• 2 tablespoons rice vinegar

• 4 tablespoons soy sauce

• 2 teaspoons honey

• 4 garlic cloves, minced

• 1 tablespoon gochugaru (Korean chili flakes), or ¼ teaspoon cayenne pepper

Method

1. Heat the oven: Heat the oven to 375°F.

2. Season: Season the chicken generously with salt and black pepper and place it in a roasting pan.

3. Make the glaze: Mix the apricot jam, sesame oil, rice vinegar, soy sauce, honey, garlic and gochugaru. Pour over the chicken, making sure it's well coated.

4. Roast covered: Cover and roast for 45 minutes.

5. Caramelize: Uncover and roast for another 20–30 minutes, until deeply caramelized and the thickest part of the thigh reads 165°F. Spoon the sticky pan juices over the top.

6. Serve: Serve with jasmine rice and a steamed green vegetable. Dinner is served.

What I used

This post contains affiliate links. I may earn a small commission at no extra cost to you.

• Roasting pan — prefer an iron roasting pan?

• Kitchen shears (for spatchcocking)

• Instant-read meat thermometer

• Gochugaru

Tips

• No time to spatchcock? Ask your butcher to do it, or use 8 bone-in, skin-on chicken thighs and roast uncovered for about 45 minutes, until 165°F.

• Milder or hotter: halve the gochugaru for kids, or add a drizzle of chili crisp at the table.

• Leftovers: keep in an airtight container in the fridge for up to 3 day