We served this with sticky rice and some quick cucumber kimchi but it would also work perfectly as a starter. If you want to serve to start a meal, just slice the chicken thighs when they’re cooked and serve in lettuce leaves with some kimchi.
Wine Suggestion: this goes great with lighter red wines with high acidity but lower tannins. A youthful Chianti with lower extraction, like the Rocca delle Macie Chianti Vernaiolo which was our choice tonight. Made for youthful consumption as opposed to some of their more serious Chianti Classico’s this was a delight.
Korean Spice-Rubbed Chicken for the BBQ – serves 4
- 4 large boneless, skinless chicken thigh fillets (if they are tiny just get some extra)
- 2 tsp light brown sugar
- 2 tsp gochugaru (Korean chilli powder)
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ tsp sesame seeds
- 1 tbsp sunflower oil
FOR THE MARINADE:
- 60ml sunflower oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves, finely chopped
Make the marinade by whisking the ingredients together in a large bowl.
Add the chicken to the marinade and set aside for at least 30 minutes.
Combine the brown sugar, gochugaru, salt, pepper and sesame seeds in a bowl. Drain the chicken well and pat dry with paper towels, then rub the dry spice mix evenly over the chicken.
Heat a barbecue and cook the chicken for about 4 minutes on each side, or until cooked through. If you don’t want to barbecue you can heat the sunflower oil in a frying pan and cook them on the hob.
Rest in a warm place for 5 minutes before serving.
(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016)
Jono & Jules do food & wine 
Leave a Reply