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Easy Weeknight Chicken with Sesame-Miso Slaw

Easy Weeknight Chicken with Sesame-Miso Slaw

  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Cutting a chicken into 12 serving pieces will help it to cook quickly, a big advantage when you’re trying to get dinner on the table on a busy weeknight. Make the slaw while the chicken marinates.

INGREDIENTS:

For the chicken:

  • 1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg)
  • 1 tsp. minced garlic
  • 1 tsp. grated ginger
  • 1/2 tsp. five-spice powder
  • 1 Tbs. honey
  • 1/2 cup (4 fl. oz./125 ml) soy sauce
  • 1/4 tsp. red pepper flakes

For the slaw:

  • 2 Tbs. toasted sesame seeds
  • 2 Tbs. rice vinegar
  • 1 Tbs. white miso
  • 1 Tbs. sugar
  • 1 tsp. grated ginger
  • 1 tsp. kosher salt
  • 2 Tbs. sesame oil
  • 1/4 cup (2 fl. oz./60 ml) canola oil
  • 1/4 head red cabbage, cored and thinly sliced
  • 1/2 head green cabbage, cored and thinly sliced
  • 2 green onions, white and light green portions, sliced thinly on the diagonal

Directions:

  • To prepare the chicken, cut the chicken into 12 serving pieces—2 drumsticks, 2 thighs, 4 breast quarters and 4 wing segments (each wing cut into a drumette and a flat)—or have your butcher do this for you.
  • In a medium bowl, whisk together the garlic, ginger, five-spice powder, honey, soy sauce and red pepper flakes; transfer to a large sealable plastic bag. Add the chicken to the bag and marinate at room temperature for 1 hour.
  • While the chicken marinates, make the slaw: In a large bowl, whisk together the sesame seeds, rice vinegar, miso, sugar, ginger and salt. Add the sesame and canola oils in a slow, steady stream, whisking constantly, until emulsified. Add the red and green cabbages and green onions to the bowl and toss to combine. Refrigerate for 30 to 60 minutes before serving.
  • Preheat a Breville convection oven to 400°F (200°C) on convection roast mode. Line a quarter baking sheet with aluminum foil. Arrange the chicken on the baking sheet and roast for 25 minutes. Remove the chicken from the oven, arrange on a serving platter and serve with the slaw alongside. Serves 4.
  • Williams-Sonoma Test Kitchen

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