Korean Soy-Garlic Grilled Chicken Legs
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chicken thigh pieces cook skin side down under a lid until the fat runs and the edges darken.
Read more
Shallow cuts in the thick parts, no deeper than half the thickness, let the marinade in without the meat splitting open.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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