Korean-Spiced Frango Piri Piri

Ingredients

1 tablespoon sea salt

4 cloves garlic, halved

1 tablespoon sweet paprika

2 tablespoons finely chopped cilantro or parsley

1/4 teaspoon pepper

1/4 cup red wine vinegar

3/4 cup ~olive oil as needed

1/4 cup Korean gochujang

1 roast chicken or 4 small cornish hens

Preparation

Use a mortar and pestle to crush the garlic with the salt into a paste. Add paprika, parsley and pepper.

Drizzle in the vinegar and then add oil to make a mushy, spreadable paste. Stir in the gochujang.

Butterfly the hens and coat generously with seasoning. You will have left over paste to use for basting.

Place skin side up on a hot grill and grill, basting generously, for ~15 min. Turn over and repeat.

The birds are done when they reach 165F.

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About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-11-monday-621-portugal-vs-north.html
We spice up a traditional Portuguese grilled chicken today with gochujang, a thick hot sauce that forms the flavor basis for many Korean dishes. A deep, red paste, gochujang is made from chili powder, fermented soybeans and other seasonings such as rice, sweet potato or honey. You can find it at your local Korean market or order online. A common dinner in Portugal, this grilled chicken is basically a dish of foul glazed with a spicy sauce. You can use a roasting chicken or even chicken breasts, but we chose to use cornish hens for their rich flavors.
Asado is popular in Chile, where it is usually accompanied by pebre, a spicier equivalent of the Argentinean Chimichurri and represented in today's dish by the Korean gochujang. The dish would go phonomanally well with any number of Chilean Cabs in honor of today's Chile vs. Switzerland game. To represent Switzerland, chose a wine with the most neutral flavors you can find.