- 2 chicken leg quarters - bone in and skin on
- ¼ cup gochujang - Korean hot pepper paste
- 2 tablespoons canola or any neutral oil
- 4 large garlic cloves, minced or grated
- 1 inch piece fresh ginger, peeled and grated
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Preheat the oven to 400°F. Place the chicken leg quarters in a cast iron skillet. Bake in the preheated oven for 30 minutes.
Whisk the remaining ingredients together while the chicken is baking. When the first 30 minutes of baking is done, carefully remove the chicken from the oven, reduce the oven temperature to 350°F, and brush the sauce evenly and generously over the chicken. You will likely brush each piece 3-4 times with the sauce to get a generous coating.
Return the chicken to the oven and bake another 20-30 minutes or until the chicken is cooked through and the sauce has caramelized and bubbled on the surface. Serve hot.
- Yields: 2-3 servings
- Preparation Time: 1 hour
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