Korean chicken legs with marinated cucumbers
Korean chicken legs with marinated cucumbers

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Marinade

  1. 80 mL (⅓ cup) brown sugar
  2. 80 mL (⅓ cup) soy sauce
  3. 2 cloves of garlic, minced
  4. 2 green onions, chopped
  5. 45 mL (3 tbsp.) gochujang sauce
  6. 45 mL (3 tbsp.) rice vinegar
  7. 30 mL (2 tbsp.) sesame oil
  8. 30 mL (2 tbsp.) fresh ginger, minced

  1. 4 chicken legs

Directions

  1. Place all marinade ingredients in a bowl. Pour into 2 large airtight bags.
  2. Add 2 legs to each bag. Seal. Place in the refrigerator and let marinate for at least 4 hours or overnight (more time equals more flavour!).
  3. Preheat oven to 220 °C (425 °F).
  4. Drain legs. Reserve marinade and place it in a small pot. Bring marinade to a boil and let it reduce by half. Set aside.
  5. Place chicken legs on a parchment-lined baking sheet.
  6. Bake for 30 minutes.
  7. Remove from oven. Brush with reduced sauce. Return to oven and cook for another 10–15 minutes.
  8. Remove from oven. Brush with remaining olive oil.
  9. Serve with cucumber pickles (IGA recipe) and steamed rice.

Chef’s Secret

  • Marinate chicken for 2–3 days to let the flavours develop. 😉

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