Korean BBQ Chicken Legs

With the marinated Chicken Legs in my fridge, which have been marinated overnight; today I am having a no rice dinner, instead Korean BBQ Chicken Leg with Baked Potato Wedges.

 

Ingredients: (serves 2)

2 Chicken Legs, bone-in

Salt and ground black pepper

Marinade:

2 cloves garlic (peeled and smashed)

1 tbsp. Gochujang

1/2 tsp. fish sauce

1/2 tbsp. light soy sauce

1 tbsp. honey

1 tbsp. sesame oil

Methods:

1. Clean and pat dry chicken legs with kitchen paper.  Season lightly with some salt and ground black pepper.
2. In a medium bowl, mix all marinade ingredients together until well dissolved.
3. Place chicken legs into a large Ziploc bag.  Pour marinade ingredients over.  Seal bag and squish it gently to make sure the chicken legs are well coated.  Refrigerated overnight.  In between I squish it again and turn the Ziploc bag over few times, to ensure even marination.
4. Arrange chicken on tray, bake in a preheated oven of 180 degree Celsius for 35-40 minutes until cooked through.
5. Flip chicken legs halfway through, to ensure both sides are nicely browned.  At the same time brush with remaining marinade and continue to bake until done.
6. I serve this yummylicious Chicken Legs on top of Butterhead Lettuce and Japanese cucumber slices.  I also baked some potato wedges to go with it.  Refer to the updated potato recipe in my next post.

This recipe is adapted from 'Bearnakedfood.com' with slight adjustment to suit my cooking preference.