Slashed Chicken

4 Servings

45 minutes 10 minutes active

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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.




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


  • 4

    medium garlic cloves, smashed and peeled

  • ½

    medium yellow onion, roughly chopped


Gayle C.

Is it possible that there is an error in the recipe? After 25 minutes, the thickest part of the thigh wasn't even at 140 degrees. I'm up to 45 minutes roasting now and still haven't come close to 175 degrees as the internal temperature of the thigh. (My oven is barely a year old, so I don't think that is the problem.) Thanks.

Lynn C.

Hi Gayle -

The recipe is correct - at this high roasting temperature (450 degrees) the chicken should be finished within 25 minutes (maybe a 1/2 hour at most). Is it possible your chicken quarters were heavier than ours? We expect all 4 to equal about 3 lbs. - so 12 ounces each. If yours were closer to a pound each that could make the difference in timing.

The Milk Street Team

James D.

This is a fantastic yet easy recipe. It produces a very flavorful, succulent end result. This is definitely going into the weeknight rotation.