Corn-fed Chicken Legs Recipe
Served with a sweetcorn koji miso-butter, smashed melon cucumbers and chilli oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corn-fed Chicken Legs
Method
Preparation and Cooking
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the corn-fed chicken legs with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken legs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 5 minutes.
- 2
Roast the Chicken
Transfer the skillet to the preheated oven and roast the chicken for about 25-30 minutes until fully cooked and internal temperature reaches 165°F (75°C).
- 3
Make Sweetcorn Koji Miso-Butter
While the chicken is roasting, melt the unsalted butter in a saucepan over medium heat. Add the sweetcorn and koji, stirring until well combined. Cook for about 5 minutes, allowing the corn to soften and the flavors to meld. Remove from heat.
- 4
Prepare the Melon Cucumbers
Slice the melon cucumbers into thin rounds. Season lightly with salt and drizzle with chili oil to taste. Set aside.
- 5
Serve
Once the chicken is done, remove it from the oven. Plate the chicken legs and spoon the sweetcorn koji miso-butter over the top. Arrange the smashed melon cucumbers on the side and drizzle additional chili oil if desired. Garnish with chopped fresh chives.
