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Thai Slashed Chicken
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.
4
Servings
50 minutes
15 minutes active
Ingredients
-
4
medium garlic cloves, minced
-
3
tablespoons packed brown sugar
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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). 🥰🥰
I am one of those who have a vexed relationship with cilantro. What would be a substitute herb (or spice)?
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!
Best,
The Milk Street Team
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.
Best,
The Milk Street Team
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Could you make this recipe with chicken breasts instead of legs and thighs?