Alternatively, bone-in chicken cuts like chicken legs (and chicken thighs) tend to stay tender and juicy and are quite ...

Chicken legs are made up of the thigh—the portion above the knee joint—and the drumstick. Both portions are dark meat, meaning they stay moist in the oven and are difficult to overcook.

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...