Korean spice-rubbed chicken

The chicken is great cut up, served with Kimchi (Korean seasoned vegetables), more sauce and wrapped in lettuce leaves: so good! Gochugaru is a Korean spice traditionally made from drying red chillies and crushing them into flakes.


  • 2 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Cup sunflower oil
  • 4 large skinless chicken thigh fillets
  • 2 tsp brown sugar
  • 2 tsp gochugaru (a Korean spice made from dried red chillies crushed into flakes)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp sesame seeds


Whisk together the garlic, soy sauce, vinegar and 1/4 cup of oil (the extra oil is for cooking the chicken.) Place the chicken fillets in this mix, cover with cling wrap and marinate for at least 30 minutes.

Make the dry spice mix by combining the remaining ingredients.

Drain the chicken well. Pat the fillets dry with paper towel. Rub evenly with the dry spice mix.

Cook the chicken on a barbecue, grill pan or frying pan over a medium heat, using the remaining oil. Cook until firm to the touch, about 4 minutes each side, depending on the thickness of the fillet.

Allow chicken to rest before serving up with any juices from the resting plate.

NOTES: Want something to drink?

Sometimes, a beer can be one of the best accompaniments to spicy or aromatic dishes. Two Birds Golden Ale is made in Geelong from a blend of wheat and Vienna malts and local New Zealand hops. The result: a fresh, citrusy ale with notes of white spice and grapefruit.

First published in the Good Weekend.