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Slashed Chicken

Slashed Chicken

By Julie RackowDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade flavors the meat throughout, not just on the surface. The slashes also speed the cooking process. Serve with jasmine rice and a simple cucumber or cabbage salad.

Tip

Don't cook the chicken directly on the baking sheet, as the juices it releases will scorch. A layer of salt on the baking sheet, under the chicken set on a wire rack, will absorb drippings to prevent burning, and simplifies cleanup. Don't forget to shake off excess marinade before cooking. A little left clinging to the chicken will caramelize beautifully, but too much will create steam and prevent browning.

Ingredients
  • 4

    medium garlic cloves, smashed and peeled

  • ½

    medium yellow onion, roughly chopped

  • 2

    tablespoons fish sauce

  • 2

    teaspoons white sugar

  • Kosher salt and ground black pepper

  • 4

    bone-in, skin-on chicken leg quarters (about 3 pounds total), patted dry

Step 1

In a food processor or blender, combine the garlic, onion, fish sauce, sugar and 1 teaspoon each salt and pepper. Process until mostly smooth, about 1 minute. Transfer to a large bowl.

Step 2

Using a sharp knife, cut four parallel slashes on each chicken leg, 2 on the thigh and 2 on the drumstick, slicing through the skin all the way to the bone. Flip each leg and repeat on the underside.

Transfer to the marinade and toss to coat, rubbing it into the slashes. Let stand at room temperature for 20 minutes or cover and refrigerate overnight.

Step 3

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and spread 1 cup salt over it. Mist a wire rack with cooking spray, then set over the salt. Remove the chicken from the marinade, shaking off the excess, and arrange skin up on the prepared rack. Roast until well browned and the thickest part of the thigh reaches 175°F, 20 to 25 minutes.

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