Description
This recipe for Spicy Chicken with Ginger, Citrus and Soy is packed with flavor yet it's incredibly easy to make. This is the kind of recipe that tastes complex, like you've spent all day working on it, yet takes very little effort.
Ingredients
Units
Scale
- 2 lbs. chicken leg quarters (about 3 large or 4 medium)
- 2 Tbsp. olive oil
- 1/2 tsp. table salt
- 1/2 tsp. black pepper
- 1 medium onion, peeled and quartered
- 4 scallions (green and white parts separated)
- 3 garlic cloves, smashed
- 1 (2-inch) piece ginger, cut in half lengthwise (unpeeled or peeled)
- 3-4 Thai hot peppers (bird's eye chili), to taste
- 1 orange, quartered
- 1 lime, quartered, plus more for serving
- 1 cup chicken stock
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. maple syrup, plus more to taste
- 1 Tbsp. fish sauce
Instructions
- Preheat oven to 425°F. Pat chicken dry well with paper towels.
- Heat oil in a large skillet, Dutch oven or braiser pan. Sprinkle chicken with salt and pepper on both sides then add to the skillet, skin side down, and cook until well browned, about 5 minutes (the skin will release when browned). Flip and cook another 3 minutes. Transfer to a plate.
- Pour out the chicken grease then add the onion, scallion whites (whole), garlic, ginger, peppers, orange and lime and cook until fragrant and slightly softened, about 2 minutes. Pour in the chicken stock, soy sauce, maple syrup and fish sauce and bring to a simmer. Add the chicken, skin side up, cover, and transfer to the oven. Cook for 30 minutes.
- Remove from the oven and carefully flip the chicken skin side down, cover, and return to the oven for 10 minutes. Remove from the oven again and flip chicken skin side up and return to the oven, uncovered, and cook until the skin is browned and slightly crispy and the chicken pulls away from the bone easily, another 10-15 minutes.
- Remove from the oven and transfer chicken to a clean plate. Strain sauce into a measuring cup then return the cooking liquid back to the skillet. Bring to a simmer and adjust seasoning with more maple or lime juice, as desired. Add chicken back to the skillet, skin side up, and baste with the sauce. Sprinkle with scallions and serve immediately (or keep covered, off the heat, to keep warm).
Notes
- Chicken leg quarters have the thigh and drumstick intact. If you can't find quarters, simply use skin-on, bone-in thighs and/or drumsticks.
- The sauce may be slightly bitter depending on the citrus, so adjust after the sauce reduces slightly with more maple syrup or lime juice.
- Serve with rice, potatoes or in tacos.
- Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
- Serve leftovers cold on a salad or in lettuce wraps. Or reheat in the oven (add a bit of water to the sauce to thin it out slightly).
- Thai peppers (bird's eye chili) are spicy! Adjust based on your heat tolerance. They are somewhere between a jalapeno and habanero.
- Prep Time: 20 min.
- Cook Time: 1 hr.
- Category: Dinner
- Method: Braise/Roast
- Cuisine: American/Thai