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Thai Slashed Chicken

4 Servings

50 minutes 15 minutes active

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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.



50 minutes

15 minutes active


  • 4

    medium garlic cloves, minced

  • 3

    tablespoons packed brown sugar

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James B.
October 10, 2022
My goodness!!!!
This is a wonderful recipe that we will repeat for sure. We did 2 things differently: used chicken thighs (bone-in with skin), and we let the marinade and chicken sit in the fridge for 30-4mins. We had this with Persian Jewel Rice (another great recipe). 🥰🥰
Busboom S.

Could you make this recipe with chicken breasts instead of legs and thighs?

Lynn C.

Hi Busboom -

Sure. Not sure if the timing will be the same using breasts (will likely depend on the weight of the breasts), but as long as you temp them and they reach 160 degrees, you should be fine.

The Milk Street Team

Dorothy H.

I am one of those who have a vexed relationship with cilantro. What would be a substitute herb (or spice)?

Lynn C.

Hi Dorothy -

I would probably substitute with parsley or basil though both would give this quite a different flavor profile. If you can find Thai basil, that would be an ideal substitute!

The Milk Street Team

Bernie W.

Thai basil is quite distinctive, that would be a go substitute for those 10-20% of people who tasty cilantro as soapy

Bernie W.

Thai basil is quite distinctive, that would be a go substitute for those 10-20% of people who tasty cilantro as soapy

Antonia F.

Delicious! Can't wait to try the other slashed chicken recipes at milk street.

William S.

The recipe mentions a marinade but does not include timing.
Seems to me the chicken could benefit from a rest prior to cooking for deeper flavor.

Lynn C.

Hi William -

Since the chicken is slashed down to the bone, the marinade is in contact with more of the meat and, therefore, it doesn't need much time to sit. The meat will sit for as long as it takes for your oven to heat up which can take anywhere from 10 to 20 minutes. This particular method doesn't need much more than 20 minutes to do the job.

The Milk Street Team