Korean BBQ Chicken Legs Recipe

Korean BBQ Chicken Legs Recipe

3-hour 35-Minute recipe Serves 4
This Korean BBQ chicken legs recipe will not disappoint. With a marinade of soy sauce, apple juice, mirin, garlic, and a mix of veggies, the meat's flavour is highly saturated and delicious. Enjoy with a side of rice, if desired.
3-hour 35-Minute recipe Serves 4


Prep: 10 mins | Cook: 40 mins
  • 1

    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.

  • 2

    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.

  • 3

    Preheat barbecue to medium.

  • 4

    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.

  • 5

    Transfer chicken to a serving platter and rest for 5 minutes before serving.

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