Korean BBQ Chicken Leg
Prep time
Cook time
Total time
Recipe type: Meat
Serves: serves 4
  • 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
  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.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/04/21/korean-bbq-chicken-leg/