Korean Soy-Garlic Grilled Chicken Legs
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 800 g chicken leg meat dry, then score the thickest parts lightly.
Keep the cuts less than halfway through the meat so the pieces cook evenly without tearing or losing too much juice.
- 2Season
Mix 4 tablespoons soy sauce, 2 tablespoons oligosaccharide syrup, 1.5 tablespoons minced garlic, 2 tablespoons cooking wine, 1 tablespoon sesame oil, and black pepper until the syrup dissolves and the sauce looks even.
- 3Season
Coat the chicken with the marinade and rub it into the scored cuts.
Rest at room temperature for 15 minutes only, because longer soaking can make the surface salty and draw out excess moisture.
- 4Control
Preheat a pan over medium heat and place the chicken skin-side down.
Arrange the pieces without overlapping so steam does not collect, then cover the pan to help the thick parts cook through.
- 5Heat
Cook the skin side for 10 minutes, then flip when fat has rendered and the edges are deep brown.
Cook the other side for 8-10 minutes more, until the center reaches at least 75C.
- 6Control
Brush on the remaining marinade in a thin layer and reduce it over low heat for 1-2 minutes.
Turn off the heat once the surface turns glossy brown, then sprinkle with 1 teaspoon sesame seeds.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A covered pan in Soy-garlic-chicken-leg-gui ensures a savory glaze and evenly cooked chicken meat.
- Finish cue
- Turn off the heat once the surface turns glossy brown, then sprinkle with 1 teaspoon sesame seeds.
- Avoid this
- Do not overcrowd the pan or the skin will steam.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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