Serves 1
Directions
- 1Prep the chicken legs by cutting around the bone of the lower part of the leg and pull off the meat to create a chicken lollipop.
- 2Season with salt and pepper.
- 3Make the barbeque sauce by mixing soy sauce, dark soy sauce, hoisen sauce, gochujang paste, freshly grated ginger, minced garlic, sesame oil, brown sugar, honey and rice wine vinegar.
- 4Reduce the sauce down until it thickens up to a nice glaze.
- 5Grill chicken over indirect heat for 40-60 mins.
- 6Move chicken to hot side of grill and baste with sauce. Let chicken cook another 10 mins skin side down.
- 7Finish with some toasted sesame seeds.
- 8Plate and serve.
Ingredients
- 0.5 cup soy sauce
- 2 TBS dark soy sauce
- 2 TBS hoisen sauce
- 2 TBS gochujang paste
- 1 TBS freshly grated ginger
- 1 TBS minced garlic
- 1 TSP sesame oil
- 0.333 cup brown sugar
- 1 TBS honey
- 0.25 cup rice wine vinegar
- salt
- pepper
- toasted sesame seed
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