Bold and bright flavors are the main characteristics of Korean cuisine. And this Korean-scented BBQ chicken leg is no exception. Crispy, salty and wonderfully moist, it is an ideal dish to be paired up with some Korean alcohol such as soju or makgeolli.
If you intend to host or take part in a BBQ party, this chicken dish is extremely ideal and will be a definite favorite amongst family and friends. Just half cook the chicken in the oven before finishing it on the grill afterwards. The reason why this has to be done, it to ensure that the chicken is fully cooked before the marinade starts to burn. Garlic and soy sauce are excellent marinade ingredients. However, they do burn fast when being cooked on an open flame. Therefore, it is better to precook the chicken before finishing it off on the BBQ.
If you intend to serve this dish at home, fully cooking it in the oven like what this recipe instructs will produce equally good results. For a simple and wholesome family dinner, serve this BBQ chicken with cooked Japanese rice, and an assortment of Korean side dishes (banchan) such as kimchi, blanched mung bean sprouts and seasoned anchovies.
For more ideas on banchan dishes to serve alongside this BBQ chicken, click here.
4 bone-in chicken legs (you could use drumsticks or thighs as well)
Salt and black pepper
4 cloves garlic – peeled and smashed
2 tbsp gochujang (Korean red pepper paste)
1 tsp fish sauce
1 tbsp light soy sauce
2 tbsp honey
2 tbsp sesame oil
Rub some salt all over the chicken legs and rinse well.
Pat dry with some paper towels and season the chicken legs lightly with some salt and black pepper.
In a medium bowl, mix the marinade ingredients together until well dissolved.
Place chicken into a large Ziploc bag and pour all the marinade into it.
Seal the bag well and swish it gently to make sure all the chicken legs are well coated with the marinade.
Refrigerate for at least 6 hours or preferably overnight.
Preheat oven to 180°C/350°F.
Line a baking tray with nonstick baking paper or aluminum foil (shiny side facing down).
Arrange chicken legs onto the tray and bake for 35 – 40 mins, until they are cooked through.
Flip the chicken legs halfway through, to ensure both sides are nicely browned. Brush with remaining marinade.
Transfer chicken legs onto a serving plate and serve.