Korean BBQ Chicken Legs
This recipe delivers succulent Korean BBQ Chicken Legs, featuring a vibrant marinade made with fresh kiwi, soy sauce, rice wine vinegar, brown sugar, and Sriracha. The kiwi tenderizes the chicken, while the blend of aromatics and spices creates a balanced sweet, savory, and spicy profile. Perfect for grilling or baking, these flavorful chicken legs are a delicious and relatively quick main course.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Ziploc Bag or Shallow Dish for marinating
- 1 Grill or Baking Sheet with Wire Rack
- 1 Tongs
Ingredients
Main
- 2 whole Kiwis Peeled And Finely Chopped
- ½ cups Low Sodium Soy Sauce
- ¼ cups Rice Wine Vinegar
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Sriracha Sauce
- ¼ whole Onion Finely Minced
- 5 cloves Garlic Minced
- 1 piece Ginger 1 Inch Wide, Minced
- 4 whole Chicken Legs
Instructions
- Prepare Marinade Ingredients: Peel and finely chop kiwis. Finely mince the onion, garlic, and ginger.
- Combine Marinade: In a large mixing bowl, whisk together the chopped kiwis, low sodium soy sauce, rice wine vinegar, brown sugar, Sriracha sauce, minced onion, minced garlic, and minced ginger until well combined.
- Marinate Chicken: Place the chicken legs into a large Ziploc bag or a shallow non-reactive dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably 4-6 hours, turning occasionally. Do not marinate for more than 8 hours due to the kiwi tenderizer.
- Preheat Grill/Oven: Preheat your grill to medium-high heat (around 375-400°F / 190-200°C) or your oven to 400°F (200°C) with a wire rack set over a baking sheet.
- Cook Chicken (Grill): Grill the chicken legs for 25-35 minutes, turning every 5-7 minutes, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and crispy.
- Cook Chicken (Oven): If baking, arrange chicken on the wire rack and bake for 30-40 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. For extra browning, you can broil for the last 2-3 minutes, watching carefully.
- Rest Chicken: Once cooked, remove the chicken from the grill or oven and let it rest on a cutting board or platter for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and moist chicken.
- Serve: Garnish with fresh sesame seeds and chopped scallions, if desired, and serve hot with rice or your favorite side dishes.
Notes
Kiwis are a fantastic natural tenderizer due to their actinidin enzyme, but be cautious not to over-marinate; 4-6 hours is usually sufficient, overnight might make the chicken too mushy. For best results, aim for a good char on the grill, which adds significant depth of flavor. If baking, use a wire rack over a baking sheet to allow even heat circulation and crispy skin. Always let the chicken rest for 5-10 minutes after cooking to redistribute juices, ensuring a supremely tender and moist result. Adjust Sriracha to your preferred spice level. Garnish with toasted sesame seeds and chopped scallions for enhanced flavor and visual appeal.