Ginger Chicken With Sesame-Peanut Sauce

6 servings


1 hour 45 minutes

total time


For The Chicken:

1 tablespoon toasted sesame oil

2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 teaspoon finely grated fresh ginger

3 garlic cloves, finely grated or minced

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks

1 tablespoon grapeseed, safflower or other neutral oil

2 scallions, thinly sliced, for garnish

For The Peanut Sauce:

1/4 cup soy sauce or tamari, plus more to taste

2 tablespoons unseasoned rice vinegar, plus more to taste

1 small garlic clove, finely grated or minced

1/2 teaspoon finely grated fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon honey, plus more to taste

1/2 cup smooth peanut butter, preferably natural


  1. Prepare the chicken: In a small bowl, mix together sesame oil, salt, ginger and garlic, and smear mixture all over the chicken and underneath the skin. Place chicken on a rimmed baking sheet (or plate), preferably on a rack to allow air to circulate, and refrigerate uncovered for at least 1 hour and up to 24 hours.

  2. Heat oven to 425 degrees. Remove the rack under the chicken if you’ve used one. If the chicken isn’t on a rimmed baking sheet, transfer it to one (you can line it with parchment to make clean-up easier, but it’s not necessary). Pat the legs dry with a paper towel. Drizzle chicken with the neutral oil. Roast until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pricked with a fork, 30 to 40 minutes.

  3. While chicken is in the oven, make the peanut sauce: In a medium mixing bowl, whisk together soy sauce, vinegar, garlic and ginger until combined, then whisk in sesame oil and honey. Add peanut butter and whisk until smooth. If the mixture is very thick (and this depends on your brand of peanut butter), whisk in a few tablespoons of cold water until it becomes a thick but pourable sauce.

  4. Transfer chicken to a serving plate and carefully pour any pan juices on the baking sheet into the bowl with the peanut sauce. Whisk until combined. Taste the sauce and add more soy sauce, vinegar or honey if you’d like.

  5. Drizzle or brush some of the peanut sauce all over chicken pieces, reserving some sauce for serving. Garnish with scallions and serve with reserved peanut sauce.


Serving Size




Total Fat

42 g

Saturated Fat

10 g

Unsaturated Fat

29 g

Trans Fat

0 g




869 mg

Total Carbohydrate

10 g

Dietary Fiber

1 g

Total Sugars

5 g


54 g

6 servings


1 hour 45 minutes

total time
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