Slashed Chicken with Chili-Garlic Sauce and Honey

• servings: 4 servings
• total time: 50 minutes

Ingredients

3 tablespoons chili-garlic sauce

3 tablespoons honey

1½ tablespoons unseasoned rice vinegar

1 tablespoon finely grated fresh ginger

Kosher salt

3 pounds bone-in, skin-on chicken leg quarters OR bone-in, skin-on chicken thighs

1 tablespoon sesame seeds, toasted

Optional garnish: Sliced scallions OR lime wedges OR both

Directions

Place a wire rack in a rimmed baking sheet. Mix the chili-garlic sauce, honey, vinegar, ginger and 1 tablespoon salt. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken leg. Rub the mixture onto the chicken and into the slashes, then place skin side up on the rack. Heat the oven to 450°F. Roast until well browned and reaches 175°F, 20 to 25 minutes. Transfer to a platter and sprinkle with sesame seeds.