Pollo glaseado con gochujang y marinado en sake

1. Mix water, salt, honey, bat leaves, garlic, pepper, lemon , lime and sake together and blend well.
2. Spatchcock each of the chicken and then cut each chicken in half.
3. Put the chickens in the brine for at least 4 hours but no more than 12 hours.
4. Remove chickens from brine, rise quickly and pat dry.
5. Put chickens in the refrigerator for at least 6 hours and up to 24 hours to dry skin out.
6. Remove chickens from refrigerator and bring to room temperature.
7. Have the smoker going and the temperature around 225*F (107*C)to 250*F (121*C), using charcoal and apple or mesquite.
8. Put chickens on the smoker and let cook for about 90 minutes or until internal temperature by the bone reaches 170*F (77*C)
9. Mix gochujang sauce with maggi seasoning, tamari and sesame oil and reserve.
10. Baste the chicken every 10 minutes with a light brush of gochujang sauce after the chicken has been cooking for about 30 minutes, until chicken is cooked.
11. Bias cut the green onion and garnish 1/2 the chicken with green onion and toasted sesame seeds.

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