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Thai Slashed Chicken

Thai Slashed Chicken

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

We borrowed some of the flavors from the Thai dish called gai yang and applied them to chicken parts that have been slashed for better seasoning and quicker cooking. Cilantro is used two ways here—the stems are minced for the marinade and the leaves go on as garnish. To simplify cleanup, line the baking sheet with foil.

Ingredients
  • 4

    medium garlic cloves, minced

  • 3

    tablespoons packed brown sugar

  • 2

    tablespoons fish sauce

  • 2

    tablespoons finely chopped fresh cilantro stems, plus chopped fresh cilantro leaves, to serve

  • 1½

    teaspoons ground black pepper

  • 1

    tablespoon grated lime zest, plus 2 tablespoons lime juice

  • 3

    pounds bone-in, skin-on chicken leg quarters OR bone-in, skin-on chicken thighs

Place a wire rack in a rimmed baking sheet. Mix the garlic, sugar, fish sauce, cilantro stems, lime zest and juice and pepper. 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 chopped cilantro leaves.

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