Gochujang Tandoori Chicken Legs

1: Remove the skin from the chicken legs and marinate them for at least 30 minutes, preferably overnight with gochujang, ginger/garlic paste, soy sauce, rice vinegar, smoked sweet paprika, gochugaru, and kosher salt.

2: Preheat the tandoor until the interior reaches over 700°F.

3: Thread the chicken onto skewers. If you frenched your chicken legs, wrap the exposed bone in foil.

4: Cook the chicken for approximately 8-12 minutes or until cooked through, checking with a thermometer after about 5 minutes.

5: Remove the chicken from the tandoor and brush with thinned honey, then sprinkle with toasted sesame seeds and sliced scallions.

6: Serve with cucumbers and garlic naan.