Three Chicken Leg Recipes
Three super flavorful and straightforward chicken leg recipes, each with just five ingredients and highlighting chicken legs, ginger, garlic, and soy sauce—plus your choice of red curry, green curry, or gochujang.
Servings 4
Ingredients
Thai Red Curry Chicken Legs
- 4-6 bone-in chicken legs
- 2 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Thai Green Curry Chicken Legs
- 4 -6 bone-in chicken legs
- 2 tablespoons Thai green curry paste
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Korean Gochujang Chicken Legs
- 4-6 bone-in chicken legs
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Instructions
Thai Red Curry Chicken Legs
- Combine red curry paste, soy sauce, garlic, and ginger in a bowl
- Rub all over chicken legs and marinate for at least 30 minutes (overnight is better!).
- Bake at 400°F (200°C) for 30-40 minutes until the skin is crisp and the internal temperature is 165°F.
- Optional: Finish with a squeeze of lime and a sprinkle of chopped cilantro.
Thai Green Curry Chicken Legs
- Combine green curry paste, soy sauce, garlic, and ginger in a bowl.
- Coat the chicken legs thoroughly and let them marinate for 30 minutes overnight.
- Bake at 400°F (200°C) for 30-40 minutes or until cooked.
- Optional: Serve with jasmine rice and sliced cucumbers for a cooling balance.
Korean Gochujang Chicken Legs
- Stir together gochujang, soy sauce, garlic, and ginger.
- Rub all over chicken legs and marinate for at least 30 minutes (overnight is better!).
- Optional: Save some marinade on the side for basting
- Bake at 400°F (200°C) for 30-40 minutes, basting halfway through for extra sticky goodness.
- Optional: Garnish with sesame seeds and scallions.