25-Minute Skillet Chicken Legs

• 8chicken legs (bone-in drumsticks with skin)
• 0.25 tspsalt (about 3 pinches)
• 10whole garlic cloves (about a handful)
• 4chives (cut into long pieces)
• 3Cheongyang pepper (sliced thin, omit if sensitive to heat)

1. 1

   Pat the chicken legs thoroughly dry with paper towels without washing them.

2. 2

   Prepare the whole garlic cloves and slice the Cheongyang pepper.

3. 3

   Cut 2 stalks of chives into lengths that will fit in the skillet.

4. 4

   Heat the skillet thoroughly over medium heat.

5. 5

   Place the chicken legs in the pan skin-side down without adding any cooking oil.

6. 6

   Sprinkle about 3 pinches of salt evenly over the chicken.

7. 7

   Cook undisturbed over medium heat for about 5 minutes.

   5 minutes
8. 8

   Flip the chicken legs once the skin is golden brown.

9. 9

   Cover the skillet with a lid.

10. 10

    Cook for about 10 more minutes over medium heat.

11. 11

    Remove the lid and add the whole garlic cloves, chives, and Cheongyang pepper.

12. 12

    Toss the vegetables so they are evenly coated in the rendered chicken fat.

13. 13

    Cook over medium heat for about 5 minutes, scraping up any browned bits from the bottom of the pan.

    5 minutes
14. 14

    Reduce the heat to low.

15. 15

    Cover with the lid again and let steam for about 5 minutes.

    5 minutes
16. 16

    Check the thickest chicken leg to ensure it is cooked through to the center.

17. 17

    Turn off the heat when the internal temperature of the chicken reaches 74°C or higher.

18. 18

    Transfer the chicken legs to a plate along with the roasted chives and garlic, and serve immediately.

Frying the chicken skin-side down first is essential for a crispy and savory finish. Cheongyang peppers can be omitted if you prefer less heat.