Milk Street Recipe
Garlic, Ginger and Five-Spice Roasted Chicken
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A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.
12 medium garlic cloves, peeled
3 ounces fresh ginger, peeled and roughly chopped (about ½ cup)
2 tablespoons grapeseed or other neutral oil
2 teaspoons five-spice powder
2 teaspoons ground turmeric
6 tablespoons soy sauce, divided
4 tablespoons white sugar, divided
Kosher salt
3 pounds bone-in, skin-on chicken parts, patted dry
2 tablespoons lime juice
1 serrano chili, stemmed and sliced into thin rounds
Ingredients
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12
medium garlic cloves, peeled
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3
ounces fresh ginger, peeled and roughly chopped (about ½ cup)
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2
tablespoons grapeseed or other neutral oil
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2
teaspoons five-spice powder
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2
teaspoons ground turmeric
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6
tablespoons soy sauce, divided
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4
tablespoons white sugar, divided
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Kosher salt
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3
pounds bone-in, skin-on chicken parts, patted dry
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2
tablespoons lime juice
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1
serrano chili, stemmed and sliced into thin rounds
Directions
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01In a food processor, combine the garlic, ginger, oil, five-spice powder, turmeric, 2 tablespoons of soy sauce, 2 tablespoons of sugar and 2 teaspoons salt. Process until smooth, about 1 minute, scraping the bowl as needed. Transfer to a large bowl.See Demo
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02Using a sharp knife, cut parallel slashes spaced about 1 inch apart on each chicken part, slicing through the skin all the way to the bone or cartilage. Add the chicken to the bowl and rub the marinade into the slashes and under the skin. Marinate at room temperature while the oven heats.See Demo
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03Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with extra-wide 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, then arrange skin up on the prepared rack. Roast until well browned and the thickest part of the breast (if using) reaches 160°F or the thickest part of the thigh (if using) reaches 175°F, 25 to 35 minutes. Transfer the chicken to a platter and let rest for 5 minutes.See Demo
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04Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons soy sauce, the remaining 2 tablespoons sugar, the lime juice, chili and ¼ cup water. Serve the sauce with the chicken.
Tip: Don't omit the foil and salt lining for the baking sheet. The salt catches dripping juices and fat, preventing smoking, while the foil makes for super-easy cleanup.
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