Sweet and Tangy Japanese BBQ Chicken

Sweet and Tangy Japanese BBQ Chicken

Marinated with sesame oil, ginger, garlic, lemongrass and Japanese BBQ sauce, these roasted chicken legs are the definition of UMAMI! Serve with rice and an extra drizzle of BBQ sauce



Serves: 4



1½  pounds chicken legs, skin on

2 tablespoons olive oil

2 tablespoons sesame oil

½ cup Bachan’s Gluten-Free Japanese BBQ sauce

1 tablespoon coconut aminos

4 slices fresh ginger

4 cloves garlic, smashed

2 stalks lemongrass, roughly chopped

2 tablespoons chopped cilantro

½ teaspoon red chili flakes


For serving

White rice

Charred bok choy 

Sliced green onion

Sesame seeds



Place the chicken legs in a large freezer bag or lidded container. In a bowl, combine the oil, Bachan’s Gluten-Free Japanese BBQ Sauce, coconut aminos, ginger, garlic, lemongrass, cilantro, and chili flakes. Whisk together, and pour over the chicken legs. Cover, and let marinate for at least 2 hours. 

Preheat the oven to 425℉. Place the chicken legs on a parchment lined baking sheet. Bake for 25-30 minutes, or until the skin is crispy and chicken is fully cooked through. Serve with an extra drizzle of BBQ sauce, rice, bok choy, sliced green onion and sesame seeds

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