Cut down one side of the chicken’s backbone. Open the bird gently. Press down on the ribs of the fully open the bird.
To make the sauce, in a bowl, add all ingredients and mix well. Reserve half of the sauce in a sealed container for basting.
- 2 teaspoons Black Pepper
- 1 teaspoon Coriander Powder
- 1 teaspoon Granulated Garlic
- 3 tablespoons Honey
- 1 tablespoon Lime Juice
- 1 cup Orange Juice
- 1 teaspoon Sage Powder
- 1 tablespoon Sea Salt
- 1 tablespoon Vinegar
- 3 tablespoons Red Pepper Paste (Gochujang)
Transfer the chicken to the bowl where the red pepper sauce was mixed. Mix sauce well all over the chicken and then place the whole chicken in a plastic, sealable bag to marinade for at least 7 hours. Remove from the fridge at least 45 minutes before roasting.
Preheat your grill to 450°F. When ready, place the chicken on the top rack of your grill. Make sure the chicken is placed breast side up with the thighs inverted inward.
Place an aluminum pan under the chicken filled with about ½ inch of water.
Use the reserved red pepper sauce to baste the chicken every 10 minutes on the surface of the chicken until the sauce runs out.
Cook the chicken for 1 hour and 45 minutes. Make sure the internal temperature reaches 165°F.
Once done, remove pan and use the tongs to carefully lift the bird out of the pan.
Let the bird rest for 10 minutes.