Korean BBQ Chicken Legs Recipe
Combine water, sugar, soy sauce, apple juice, mirin, onion, carrot, garlic and green onions in a medium saucepan. Place over high and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain mixture into a medium bowl, discarding solids. Refrigerate marinade until cool, about 30 minutes.
Set aside 1/2 cup of the marinade in a small bowl in the refrigerator. Add chicken to the remaining marinade. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
Preheat barbecue to medium.
Remove chicken from marinade and discard marinade. Oil grill. Barbecue chicken, turning halfway and basting regularly with 1/2 cup of reserved marinade, until an instant-read thermometer inserted in to the thickest part of chicken reads 165°F, 30 to 35 minutes.
Transfer chicken to a serving platter and rest for 5 minutes before serving.
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Last updated: August 11th, 2021
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