Our Recipes, re-invented from cooking shows
Chili-Spiced Chicken Leg
Prep. Time:
Baking Time:
Total Time:
10. mins
20 mins
30 mins
Serves:
Serves 4
We saw this dish created as a winning audition dish in Season 15 of MasterChef ™. The judges were concerned that a chicken leg could be perfectly cooked inside 30 minutes, but it turned out well.
This recipe should work perfectly for a 30-minute timeline. The key is the high oven temperature (450°F) combined with scoring the skin and butter basting to ensure even cooking and maximum flavor. The spice blend gives you that chili-forward taste while the butter keeps everything moist and helps with browning.
The timing is tight but achievable - the high heat and exposed bone-in cooking method should get you perfectly cooked chicken in exactly 30 minutes. The butter basting at two intervals helps build flavor layers while ensuring the skin gets beautifully golden.
Ingredients
SPICE RUB
2 teaspoons gochugaru
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (adjust to taste)
CHICKEN
4 large chicken leg quarters (thigh and drumstick attached)
4 tablespoons butter, melted
1 tablespoon olive oil
Instructions
PREPARATION (5 minutes)
Preheat oven to 450°F (230°C) - this high heat is crucial for the 30-minute timeline.
Prepare spice rub: Mix all spice rub ingredients in a small bowl.
Prep chicken: Pat chicken legs completely dry with paper towels. Using kitchen shears or a sharp knife, make 2-3 shallow cuts through the skin on each piece to help even cooking.
SEASONING AND SETUP (5 minutes)
Oil the chicken: Rub each piece lightly with olive oil.
Apply spice rub: Generously coat each chicken leg with the spice mixture, pressing it into the skin and meat. Don't forget the underside.
Prepare for roasting: Place chicken skin-side up on a rimmed baking sheet or in a roasting pan. Position pieces so they're not touching.
COOKING (20 minutes)
Initial roast: Place in preheated oven for 10 minutes.
First basting: Remove and brush with half the melted butter. Return to oven.
Second basting: After another 7 minutes, baste again with remaining butter.
Final cooking: Roast for final 3 minutes.
CHECK FOR TEMP
Temperature check: Internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
Visual cues: Skin should be golden-brown and crispy, juices should run clear when pierced.
Rest: Let stand 2-3 minutes before serving.
KEY SUCCESS FACTORS
High heat: 450°F is essential for cooking through in 30 minutes.
Dry skin: Thoroughly drying prevents steaming and ensures crispiness.
Scoring: Shallow cuts help heat penetrate and prevent skin from shrinking.
Butter timing: Early basting helps browning, late basting adds flavor.
Size matters: This timing works for average-sized leg quarters (8-10 oz each).
NOTES
If your chicken pieces are particularly large, they may need an extra 5 minutes.
The spice rub can be prepared ahead and stored in an airtight container.
For extra heat, increase cayenne or add a pinch of chipotle powder.
