Pre-Salting Is Key and Other Pro Tips to Cook Chicken Like an Expert - WSJ

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If using wood or bamboo skewers, soak in water at least 10 minutes.In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours and up to 24.Preheat a grill to high heat. Thread chicken onto skewers.Set chicken skewers over direct heat. Grill, turning frequently, until chicken is cooked through, 20-25 minutes. Transfer skewers to a serving plate and let rest at least 5 minutes before serving. Drizzle with additional honey, if desired.

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Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt.Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut. Use a sharp knife to make a small incision, about ¼ inch deep, in the cartilage at the top of the breast bone. Press down on both shoulders of chicken to flatten the bird as much as possible.Add chicken to bowl with marinade and toss to coat. Chill in refrigerator, uncovered, at least 4 hours and up to 24.Preheat oven to 425 degrees. Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer inserted into the thickest part of thigh reads 150 degrees, about 35 minutes. Let chicken rest 10 minutes before slicing and serving.

Step 4

At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook.In a small saucepan just big enough to hold the chicken with an inch of space at the top, combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees, about 12-14 minutes. (If temperature of poaching liquid falls to 160 degrees, place pot over low heat.) Transfer chicken to a plate to cool to room temperature, then slice. Return poaching liquid to a boil, and boil until reduced to about 1 cup sauce, about 30 minutes. Sprinkle sliced chicken with cilantro. Strain sauce and serve alongside chicken.