Spatchcock Chicken With Charred Bok Choy

Morgan Weeks
Spatchcock Chicken With Charred Bok Choy

A whole chicken is spatchcocked for even grilling, lacquered with a honey–gochujang glaze, and set atop smoky bok choy. The sweet-heat skin, crispy greens, and fresh mint–lime finish make this the show-stopping centerpiece.

Serves: 4–6 | Prep: 15 min | Grill: 35 min

Ingredients:

Protein & Produce

  • 1 Force of Nature whole chicken
  • 7 heads bok choy, halved lengthwise
  • 4 bunches green onions, thinly sliced
  • Fresh mint leaves, for garnish
  • Lime wedges, for serving

Seasoning & Sauce

  • Smoky flaked sea salt & freshly ground black pepper
  • Olive oil
  • Sauce: 3 Tbsp honey · 2 Tbsp gochujang · 2 Tbsp rice vinegar

Preparation:

  1. Prep chicken – Spatchcock, pat dry, season generously with smoky salt.

  2. Grill – Place skin-side down over medium-high heat until deeply charred. Flip, lower heat, cook to 160 °F internal. Brush with sauce, flip, brush the other side, cook 2 min more. Rest 10 min; carve.

  3. Char vegetables – Toss bok choy with oil, salt, pepper; grill cut-side down ~4 min per side until crisp-tender.

  4. Serve – Layer bok choy on a warm platter, arrange chicken pieces on top, scatter green onions and mint, squeeze lime, finish with a pinch of smoky salt.


This recipe is part of the
Fire and Flavor Summer Menu

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