This was another one of those happen-to-have-a-really-good-looking-chook-on-hand-and-I’m-pretty-keen-to-put-something-on-the-bbq type situations. You know those ones, right?

I also had in my possession a bottle of gochujang – the fermented chilli (red pepper) paste of Korean origins that I had been hearing so much about lately cos I am a fricking ear-to-the-ground kinda guy.

Also in my possession was a flagon of rum. But both you and I know that was going to be used to get those carnies dancing as the evening went on…

Back to that really damn good chicken.

The chicken was bathed in a very simple marinade, containing, if my time learning mathematics at school serves me correctly, no more than 5 or possibly 6 ingredients. You know what that means? Less prep time. You know what that means? Less time in the kitchen. You know what that means? More time enjoying a refreshing beverages and watching those drunken carnies dance… oh, how I love to watch them dance…

I ate chicken… I was left smiling – a big red sticky mess… and this time it couldn’t all be blamed on the beard…

(Serves however many people you serve with a roast chicken. You could also sub in 2kg of chicken wings for a quicker result and a really fucking tasty little snack during a long night of watching the drunken carnie dancing or even a game of actual sport if that’s what you’re into)

1 whole chook, butterflied or cut into 4. I’m pretty sure your butcher will do that for you
½ cup gochujang
½ cup butter, softened (a little sun shine or 10 seconds in the microwave should look after that for you)
2 tablespoons smoked honey* (straight up honey will also do a very good job here)
1 teaspoon salt
Sliced shallots (scallions) and toasted sesame seeds to serve
Napkins. You defo need napkins for this stuff

• Mix gochujang, butter, honey and salt. Pour the mix over the chicken and let it marinate for an hour or so.
• Whack it on the grill over some gentle coals for approximately one hour, depending on how well you tend your BBQ. Check and turn and baste with the extra saucy goodness every 15 minutes.
• (45minutes in a 180-200C oven will also do the job of cooking your chook)
• Once cooked allow to rest for 10 minutes.
• Serve with extra gochujang if you love that, shallots and sesame seeds

*I found some nice peeps who make smoked honey called Blend Smoked Honey. You can find them right here. It’s well worth a hit. PS I certainly do not get paid for my under-thought opinions… although with this sort of entertainment value I probably should ay… I gotta work on that.