Korean Soy-Garlic Grilled Chicken Legs
Chicken leg meat is scored at the thickest points for even cooking, then marinated in soy sauce, oligosaccharide syrup, minced garlic, cooking wine, sesame oil, and black pepper. Starting skin-side down in a covered pan for ten minutes, then flipping for another eight to ten minutes, the skin renders its fat and crisps up while the interior cooks through. A final brush of the remaining marinade reduces into a dark, glossy glaze that carries concentrated garlic and soy flavor. Finished with a sprinkle of sesame seeds, this dish yields four generous servings as a main course alongside rice.
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Instructions
- 1
Score the thick parts of the chicken for even cooking.
- 2
Combine soy sauce, syrup, garlic, cooking wine, sesame oil, and pepper.
- 3
Marinate the chicken for 15 minutes.
- 4
Heat a pan over medium and start with skin-side down.
- 5
Cover and cook 10 minutes, then flip and cook 8–10 minutes more.
- 6
Brush remaining sauce and reduce to a glossy glaze, then sprinkle sesame.
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