- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS PLUS MARINATING TIME
- COOK TIME | 30 MINS
This dish is fun to eat, easy to make, and so authentic you’d need a Thai chef to tell the difference. Marinate the chicken the night before and you’ll get dinner on the table quicker than you can say Bangkok. Serve Spring Cabbage Salad for a refreshing side dish.
- 12 chicken drumsticks, rinsed and dried
- 2 chicken breasts, rinsed and dried
- 4 garlic cloves, minced
- 2 tablespoons fresh cilantro, minced plus more for garnish
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil or olive oil
- 3 tablespoons agave nectar or honey
- 1 tablespoon fresh ginger, minced or 2 teaspoons ground ginger
- 1 small red chili pepper, rinsed, ribs removed and thinly sliced
- 2 scallions, trimmed, cut in half and then thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper to taste
- Turn broiler on to medium-low.
- Sprinkle chicken with salt and pepper.
- Place chicken in a large airtight container or plastic bag. Mix all of the ingredients, except the scallions, sesame seeds, and chili pepper, in a small bowl. Pour the marinade over the chicken and mix well to coat. Marinate at least 2 hours or overnight.
Place chicken on a rimmed baking sheet, 6-8 inches from the broiler, and broil chicken under a medium flame for 10-15 minutes and then flip. Cook for an additional 10-15 minutes or until chicken reaches 165°F and is brown and maybe even slightly charred.
Remove from oven, place on a platter and garnish with sliced chili pepper, sesame seeds, scallions, and additional cilantro.
Serve leftovers cold over chopped greens, like Napa or savoy cabbage, with the Asian version of Basic Dressing.