Korean Barbecue Spatchcock Chicken With Shishitos And Scallions

• 1 cup bottled original-style barbecue sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon grated peeled fresh ginger
• 6 ounces shishito peppers (about 3 cups)
• 6 (12-in.) skewers
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 (3 1/2-lb.) whole chicken, spatchcocked
• 1 bunch scallions, trimmed
• Lime wedges, fresh cilantro leaves, and pickled ginger

1. Combine barbecue sauce, gochujang, rice vinegar, brown sugar, soy sauce, and grated ginger in a medium saucepan. Cook over medium, whisking occasionally, until slightly thickened, about 5 minutes. Remove from heat, and set aside.
2. Thread shishitos on 2 parallel skewers so that 1 skewer runs through each end of each pepper. Brush shishitos evenly with 1 tablespoon of the oil, and sprinkle evenly with 1/2 teaspoon of the salt. Rub chicken with remaining 2 tablespoons oil, and sprinkle with remaining 1 teaspoon salt. Insert 2 skewers in chicken, each running vertically between the drumstick and thigh, and breast and wing on each half of chicken.
3. Preheat grill to medium-high (about 450u0b0F). Place chicken, skin side up, on oiled grill grate. Grill, covered, 10 minutes. Turn chicken; grill, covered, until a thermometer inserted in thickest portion of thigh registers 160u0b0F. Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture. Grill, skin side down, uncovered, until charred, about 2 minutes. Remove from grill, and let stand 10 minutes.
4. Grill shishitos and scallions, uncovered, turning occasionally, until charred, about 1 to 2 minutes for scallions and 4 minutes for shishitos.
5. Cut chicken into quarters. Serve chicken with grilled shishitos, scallions, and remaining barbecue sauce mixture. Garnish with lime wedges, cilantro, and pickled ginger.

barbecue sauce, gochujang, rice vinegar, light brown sugar, soy sauce, fresh ginger, peppers, skewers, olive oil, kosher salt, chicken, scallions, lime wedges

Taken from www.myrecipes.com/recipe/korean-barbecue-spatchcock-chicken-with-shishitos-and-scallions (may not work)