Directions

To Prep

1. Soak the bamboo skewers in water to prevent burning.
2. Remove the backbone from the spatchcocks and press to flatten.
3. Combine the marinade ingredients in a small pan, bring to the boil and simmer until slightly thickened, allow to cool.
4. Marinate the spatchcocks for 4 hrs (or overnight), reserving ⅓ of the sauce to drizzle over the spatchcocks when serving.
5. After marinating, secure with bamboo skewers.
6. Wash and cut a slit, down the center, of one side of each pepper, rub inside and out, with a little salt and set aside while cooking the spatchcocks.
7. Place the kimchi ingredients in a large bowl, add the seasonings and massage through. Then, set it aside.

To Cook

1. Heat the BBQ plate and sear both sides of the spatchcocks, lower the grill temperature and continue cooking until done, when tested with a thermometer.
2. While the spatchcocks are cooking, rinse the peppers, pat dry and stuff with drained kimchi.
3. To serve, arrange the BBQ Spatchcocks and kimchi stuffed peppers on a plate, drizzle with the reserved sauce (warmed), serve remaining sauce and kimchi on the side.