What You’ll Need
For the Chicken & Marinade:
-
4 Pasture Provisions chicken leg quarters
-
½ cup soy sauce (or tamari for gluten-free)
-
3 Tbsp mirin (Japanese sweet rice wine)
-
2 Tbsp honey (or maple syrup)
-
2 Tbsp rice vinegar
-
2 Tbsp sesame oil
-
3 Tbsp gochujang (Korean chili paste) or substitute sriracha for heat
-
1 Tbsp fresh ginger, grated
-
4 cloves garlic, minced
-
1 tsp smoked paprika
-
1 tsp black pepper
For Serving:
-
3 cups cooked jasmine or short-grain rice
-
2 orange bell peppers, sliced
-
2 Tbsp sesame seeds, toasted
-
2 green onions, thinly sliced
-
Lime wedges (optional)
Let’s Cook
-
Marinate the Chicken:
In a bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, gochujang, ginger, garlic, paprika, and black pepper. Place chicken leg quarters in a large zip bag or dish, pour marinade over, and coat well. Refrigerate for at least 2 hours (up to overnight). -
Roast the Chicken:
Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top (this helps the chicken roast evenly). Remove chicken from marinade, reserving leftover marinade. Roast chicken for 40–45 minutes, basting with extra marinade halfway through, until chicken reaches 165°F internal temp and skin is caramelized. -
Cook the Peppers:
While chicken roasts, heat a skillet over medium-high heat with a splash of sesame oil. Add sliced orange bell peppers and sauté until just tender and slightly charred, about 5 minutes. Cook rice however you prefer until finished. -
Build the Bowls:
Spoon fluffy rice into bowls, top with roasted chicken leg quarters, sautéed bell peppers, a sprinkle of sesame seeds, and sliced green onions. Serve with lime wedges for brightness.
Find similar articles
Leg Quarters
