This mouth-watering Gochujang Honey Roasted Chicken combines savory, sweet, and spicy flavors in a way that’s sure to leave you craving more. The recipe features gochujang, a traditional Korean fermented chili paste that adds a rich umami depth, perfectly paired with the sweetness of honey. The result is a unique hot honey glaze that transforms a simple roasted chicken into an unforgettable dish. Whether you’re cooking for a family dinner or hosting a special occasion, this roasted chicken will steal the spotlight with its mouthwatering glaze and tender, juicy meat.
The chicken is roasted to perfection, with crispy skin and a deep, flavorful glaze that caramelizes beautifully as the bird roasts. The sweet potato stuffing adds a comforting, hearty element, packed with sautéed mushrooms, onions, and a touch of spice. This combination of textures and flavors makes every bite a satisfying experience.
Ingredients:
For the Chicken:
1 Sanderson Farms® Whole Frying Chicken
3 large eggs
2 cups brioche, cubed
½ cup sweet yellow onion, diced
1 cup sweet potato, diced and blanched
1 tbsp garlic, minced
⅛ cup jalapeño or shishito pepper, chopped
¼ cup fresh basil, shredded
Salt and pepper to taste
For the Gochujang Honey Glaze:
4 oz gochujang (Korean red chili paste)
16 oz honey
1 tsp lime juice or rice wine vinegar
1 tbsp soy sauce
For the Sweet Potato Stuffing:
1 cup mushrooms, sliced
½ cup onion, diced
Salt and pepper to taste
Directions:
Prepare the Chicken:
Preheat your oven to 300°F.
Remove the chicken from the refrigerator 1 hour before roasting. Liberally salt and pepper the chicken, then stuff with sweet potato stuffing.
Truss the chicken to hold the stuffing in place, then generously rub the chicken with the gochujang honey glaze.
Roast the chicken at 300°F for 90 minutes, basting every 30–45 minutes to ensure the skin is golden and the glaze is sticky and thickening.
Increase the oven temperature to 350°F and continue basting every 45 minutes, adding more gochujang honey as needed.
After 1 hour at 350°F, use a calibrated thermometer to check the chicken’s internal temperature. Ensure the stuffing has reached 165°F, the breast is 165°F, and the leg meat is 175°F.
Once fully cooked, let the chicken rest for 10-15 minutes. Then, remove the stuffing, carve the chicken, and serve with the stuffing and the reserved gochujang honey glaze.
For the Sweet Potato Stuffing:
Sauté the mushrooms and onions in a medium pan over medium heat until the onions are translucent. Season to taste, then set aside.
In a large mixing bowl, combine the sautéed mushrooms, onions, diced sweet potato, garlic, and basil. Stir to combine and season with salt and pepper.
When ready to roast the chicken, stuff the mixture into the bird’s cavity and truss it so the stuffing stays in place during roasting.
For the Gochujang Honey Glaze:
Warm the honey to make it easier to blend.
In a blender, combine the honey, gochujang, lime juice or vinegar, and soy sauce. Blend until smooth. Set aside to use when roasting the chicken.
Nutrition Facts (Per Serving):
Calories: 450
Fat: 27g
Saturated Fat: 7g
Sodium: 460mg
Carbohydrates: 21g
Sugars: 14g
Protein: 31g
This Gochujang Honey Roasted Chicken is the perfect blend of savory, sweet, and spicy. With its tender, juicy meat and flavorful stuffing, paired with the unique and flavorful gochujang honey glaze, this dish is guaranteed to be a hit with anyone who tries it!
