Slashing the chicken to the bone allows the chili-garlic sauce and honey to penetrate for deeper flavor in this recipe from Chris Kimball's newest cookbook Milk Street: Cookish.
"The flavorings strike a balance of sweet, spicy, garlicky and tangy, with fresh ginger adding pungency," Chris says. "Prep and season the chicken as the first step, then let stand at room temperature while the oven heats. For easier cleanup, line the baking sheet with foil."
Adapted from Milk Street: Cookish by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- 3 tablespoons chili-garlic sauce
- 3 tablespoons honey
- 1½ tablespoons unseasoned rice vinegar
- 1 tablespoon finely grated fresh ginger
- Kosher salt
- 3 pounds bone-in, skin-on chicken leg quarters or thighs
- 1 tablespoon sesame seeds, toasted
- Sliced scallions and/or lime wedges, for garnish (optional)
Preheat oven to 450°F. Place a wire rack in a rimmed baking sheet.
Mix the chili-garlic sauce, honey, vinegar, ginger and 1 tablespoon salt. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken leg. Rub the mixture onto the chicken and into the slashes, then place skin-side up on the rack.
Roast until the chicken is well browned and reaches 175°F on an instant-read thermometer, 20 to 25 minutes. Transfer to a platter and sprinkle with sesame seeds. Serve with scallions and/or lime wedges, if desired.