Ingredients
1 kg free range chicken
100 grams Korean chilli paste
40 grams barbecue sauce
1 tablespoon black vinegar
1 tablespoon hot chilli flakes
2 teaspoons oregano
1 tablespoon rice wine
1 pinch rock salt
100 grams red onion
Preparation
Add salt and rice wine to sliced onions (1.5 cm thick). Give it a nice press and break it into smaller pieces. In the other bowl, mix the rest ingredients.
Rub the chicken inside out with sauce. Spread onions on a baking tray lined with aluminium foil. Place chicken on top and let it marinate for half an hour.
Preheat oven at 250°C and roast chicken for 15 minutes.
Turn the chicken over and roast for another 25 minutes at 160°C.
Done and serves with roasted veggie or lime.
