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Korean BBQ Chicken Leg

Posted: April 21, 2017
Categories: Asian Crispy Meats

 

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.

Bear Naked Food Korean BBQ Chicken Leg

 

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.

Bear Naked Food Korean BBQ Chicken Leg

 

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.

 

Ingredients:
4 bone-in chicken legs (you could use drumsticks or thighs as well)
Salt and black pepper
Marinade:
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

serves 4

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.

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Place chicken into a large Ziploc bag and pour all the marinade into it.

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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).

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Arrange chicken legs onto the tray and bake for 35 – 40 mins, until they are cooked through.

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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.

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Bear Naked Food Korean BBQ Chicken Leg

 

 

Korean BBQ Chicken Leg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat
Serves: serves 4
Ingredients:
  • 4 bone-in chicken legs (you could use drumsticks or thighs as well)
  • Salt and black pepper
  • Marinade:
  • 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
Full instructions:
  1. Rub some salt all over the chicken legs and rinse well.
  2. Pat dry with some paper towels and season the chicken legs lightly with some salt and black pepper.
  3. In a medium bowl, mix the marinade ingredients together until well dissolved.
  4. Place chicken into a large Ziploc bag and pour all the marinade into it.
  5. Seal the bag well and swish it gently to make sure all the chicken legs are well coated with the marinade.
  6. Refrigerate for at least 6 hours or preferably overnight.
  7. Preheat oven to 180°C/350°F.
  8. Line a baking tray with nonstick baking paper or aluminum foil (shiny side facing down).
  9. Arrange chicken legs onto the tray and bake for 35 – 40 mins, until they are cooked through.
  10. Flip the chicken legs halfway through, to ensure both sides are nicely browned. Brush with remaining marinade
  11. Transfer chicken legs onto a serving plate and serve.

 

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

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