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Slashed Chicken with Chili-Garlic Sauce and Honey

Slashed Chicken with Chili-Garlic Sauce and Honey

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active

Cutting slashes into bone-in chicken parts not only allows seasonings to flavor the meat throughout, the cuts also grip the paste or rub that’s applied, for bigger flavor impact. The chicken cooks a little more quickly, too. In this recipe, the flavorings strike a balance of sweet, spicy, garlicky and tangy, with fresh ginger adding pungency. 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.

Ingredients
  • 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 bone-in, skin-on chicken thighs

  • 1

    tablespoon sesame seeds, toasted

  • Optional garnish: Sliced scallions OR lime wedges OR both

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. Heat the oven to 450°F. Roast until well browned and reaches 175°F, 20 to 25 minutes. Transfer to a platter and sprinkle with sesame seeds.

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