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Start by breaking down the chicken (instructions above). Set pieces in a large container with a tight-fitting lid.
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To make the marinade, combine onion, garlic, soy sauce, brown sugar, sesame oil, gochujang, and rice vinegar in the pitcher of a blender and puree. Pour over chicken, turn to coat pieces, cover, and refrigerate overnight.
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The next day, prepare a hot grill. Bank coals to one side.
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Place chicken on the grill over the hot coals. For pieces like breasts and thighs that have skin on one side, place skin-side down first. After 30 - 45 seconds, give all pieces a gentle shake with tongs to keep skin from sticking.
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Cook 3 minutes, flip, and cook 3 minutes more.
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Move chicken to the side of the grill without coals, skin-side up. Cover grill, leaving vents open, and cook over indirect heat 5 - 10 minutes, until a thermometer inserted into the thickest part of the breast reads 165 degrees F. Remove from grill.
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Serve with rice and top with green onion.