Slashed Chicken | Christopher Kimball’s Milk Street

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Andrea Nguyen cuts to the bone for more flavorful chicken legs

Slashed Chicken

45 minutes 10 minutes active

Slashed Chicken

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.

4

Servings

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.

45 minutes

10 minutes active

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