Korean BBQ Chicken Legs
A family bake that’s packed with sweet, savory, and spicy flavors.
- Prep Time: 2.5 hours
- Cook Time: 45 minutes
- 4-6 chicken legs, skin-on and bone-in
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey or brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice wine or mirin (optional)
- 1 tablespoon sesame seeds
- 1 green onion, finely chopped (white and green parts)
- Sesame seeds (for garnish)
- In a bowl, whisk together the soy sauce, gochujang, honey or brown sugar, sesame oil, minced garlic, grated ginger, rice wine or mirin (if using), sesame seeds, and chopped green onion to make a marinade.
- Place the chicken legs in a shallow dish.
- Pour the marinade over the chicken, making sure each piece is well coated.
- Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat. Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Place a wire rack on the baking sheet. Remove the chicken legs from the marinade and shake off any excess.
- Place the chicken legs on the wire rack, leaving space between each piece.
- Bake the chicken for about 40-45 minutes, or until the chicken is cooked through and the skin is crispy. You can also use a meat thermometer to ensure the internal temperature reaches 165°F.
- While the chicken is baking, brush the remaining marinade onto the legs about 15-20 minutes before they're done. This will create a sticky glaze.
- Once the chicken is cooked and the skin is crispy, remove it from the oven and let it rest for a few minutes before serving.
- Garnish with sesame seeds.
- Serve with steamed rice and your choice of side dishes, such as kimchi, pickled vegetables, or a fresh salad.
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