Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
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.
medium garlic cloves, minced
tablespoons packed brown sugar
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT