Korean BBQ Chicken Legs

Korean BBQ Chicken Legs

Want to know our secret for making the most delicious BBQ chicken legs? It’s all in the marinade! We’ve marinated these in a mixture which includes Korean red chili pasta, also known as gochujang, to give them a tangy spice that you simply can’t resist. Once the flavours taken their time to soak in, let your grill do the rest!


8 servings


4 hours and 5 minutes (marinating time)


30 to 35 minutes


  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • ⅓ cup (80 ml) soy sauce
  • 3 cloves (15 g) garlic, minced
  • 2 large green onions, minced
  • 1 large shallot, minced
  • 3 tbsp (54 g) Korean red chili paste (gochujang)
  • 3 tbsp (45 ml) rice wine vinegar
  • 2 tbsp (30 ml) sesame oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (10 g) grated ginger
  • 2 tsp (6 g) Korean red chili flakes (gochugaru) - regular red chili flakes may be substituted
  • 2 kg / 4 ½ lbs chicken legs (about 8), split into thighs and drumsticks and trimmed of extra fat
  • 1 fresh red chili (such as serrano, Anaheim or thai bird chili), thinly sliced for garnish (optional)


  1. To make the marinade, whisk together all of the ingredients (except the chicken) in a large bowl until chili paste has dissolved.

  2. Set aside a ½ cup (120 millilitres) of the marinade in the refrigerator.
  3. Pour the remaining marinade into a large resealable plastic bag and add the pieces of chicken. Turn the bag to coat the chicken and place on a rimmed dish in the refrigerator. Marinate chicken for at least 4 hours, or overnight, occasionally flipping the bag over to keep chicken well-coated.
  4. Heat grill on high heat for 15 minutes, then reduce heat to medium-low (300°F/180°C to 325°F/160°C). Generously oil the heated grate.
  5. Place chicken on grill and cook, turning every 5 minutes, for 20 minutes, rotating pieces to different parts of the grill to even out the exposure to any hot spots.

  6. Baste chicken with reserved marinade and continue to cook; 2 - 3 minutes. Repeat basting and turning for 10 to 15 minutes. The chicken is cooked when juices run clear and an instant-read thermometer reaches 175°F (80°C) when inserted into the thickest part of the chicken. Test both the drumsticks and the thighs, as the drumsticks may take a few more minutes.
  7. Allow chicken to rest for 5 minutes, then garnish with sliced chilis and serve.


  • Gochujang is a fermented hot chili paste commonly used in Korean cooking that combines spicy, sweet and savoury elements. It can be found in Korean and Asian markets. Sambal oelek, sriracha or other hot chili paste may be substituted.

  • This chicken is on the spicy side. If you prefer a milder version, reduce gochujang to 1 tablespoon (18 grams) and garnish with sliced green onion (instead of fresh red chilis).