Chicken Legs..... I know there is nothing spectacular about a chicken leg....or is there? I know a lot of people grill or fry just some good ole chicken legs. What if I could open you up to a whole new chicken leg experience? Would you be open for it? Come on along and let me show you something.
Butterflied Chicken Legs!
Share
Butterflied Gochujang Chicken Legs!
Rated 5.0 stars by 1 users
Category
Chicken
Cuisine
Korean
Author:
Tim Van Doren
Servings
3
Prep Time
20 minutes
Cook Time
45 minutes
Aight Guys!! Chicken legs is definitely not everyone's cup of tea, but you can definitely mix it up and change everyone's mind. I decided to butterfly these, which does a couple of things. Number one, it allows the chicken legs to lay flatter and cook quicker and more evenly. Number two, it allows for more surface area for seasoning and sauce, which means more char and more flavor! You pair that combo with a sweet and spicy Gochujang basting sauce and it'll make your tongue slap your brain! Now let's dive into it and I'll show you how we made em!
Ingredients
Gochujang Basting Sauce
-
4 - Tbsp of Gochujang
-
4 - Tbsp of Ketchup
-
4 - Tbsp of Soy Sauce
-
3 - Tbsp of Sweet Mirin
-
3 - Tbsp of Honey
Butterflied Chicken Legs
-
8 - Whole Chicken Legs
-
FYR Gold Hot Sauce
-
Lane’s BBQ QNami Seasoning
-
Sliced Green Onions for Garnish
Directions
Butterflied Chicken Legs
Get your charcoal fired up and your Santa Maria style grill ready to cook.
Take your chicken legs and butterfly them out by taking a cut lengthwise down the bone and then filleting around the bone until it lays flat.
Coat each chicken leg with FYR Gold Hot Sauce as a binder.
Season the chicken legs all the way around with Lane’s BBQ QNami Seasoning.
Place chicken bone side down on Santa Maria grill and allow to cook.
While chicken is cooking, it’s time to mix up the Gochujang basting sauce. Mix all ingredients together and set aside.
When chicken gets a nice color on the bottom and cooked about half way through, flip the chicken over to the skin side down and allow to cook for a few minutes.
At this point, baste the chicken with the Gochujang basting sauce and allow to cook until chicken is almost done and skin is crispy.
Flip chicken over with the skin side up and baste with the basting sauce and allow to cook for a few more minutes.
I flipped the chicken 2 more times basting with the sauce each time I flipped until the chicken is done and the sauce is nice and sticky.
Bring the chicken inside, plate it up and garnish with sliced green onions.
Time to go in for that bite! Dig in and enjoy!
Recipe Video
Recipe Note
This will work with any kind of charcoal, gas or pellet grill!