Sweet and Spicy Grilled Chicken Legs
When the sun is shinning I immediately think about how quickly I can get to a grill. Burgers and hot dogs might be the first thing to pop into mind, but I like to go the poultry route to give the everyday bird a special way to shine.
Dark meat is very forgiving in general when being cooked so they will especially do well staying juicy and not overcooking on a pit of fire. The marinade is balanced with a bit of sweetness to compliment the Korean spices used to amp up the flavor. Easy to throw together the night before and bring to any cookout the next day. Prepare for the praise one receives when they forgo the usual summer grilled fare.
Sweet and Spicy Grilled Chicken Legs
Steps
1. Put the chicken drumsticks in a large bowl and add all of the ingredients. Using your hands, massage the marinade over each piece of chicken making sure the sticky gochujang is evenly spread out.
2. Transfer the drumsticks into a large Ziploc bag and pour in the rest of the marinade that was in the same bowl. Get all of the air out of the bag so the marinade will evenly be on all of the pieces of chicken. Refrigerate for at least an hour, preferably overnight.
3. Shake off the marinade and grill the chicken on medium heat. Turn the chicken every 5-7 minutes, closing the grill lid in between turns. Cook for about 35-45 minutes or until the meat is not pink when you tear it away from the bone. Serve with coleslaw and grilled corn, with sesame seeds on the side to sprinkle over the chicken.