RCI-MT.004.0052.001
Baked Sweet Chicken
300px| Baked Sweet Chicken
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- chicken legs and thighs (or other chicken parts to equal that)4 unit
- ½ tsp
- 2 tbsp
- 4 tbsp
- 4 tbsp
- 3 tbsp
- 1½ tsp
- Szechuan pepper (toasted in dry skillet and ground)(optional)½ tsp
- ½ tsp
- pimiento ( allspice ) ground½ tsp
Method
1
Preheat oven to 375°F (190°C). Pat chicken legs and thighs dry with paper towels and season both sides with salt and ground black pepper.
2
Heat peanut oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, sear chicken pieces skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 3-4 minutes.
8 minutes
3
In a small bowl, whisk together soy sauce, honey, white vinegar, dried thyme, ground pimiento (allspice), and toasted ground Szechuan pepper until well combined.
4
Transfer seared chicken to a baking dish, skin-side up, arranging pieces in a single layer. Pour the honey-soy glaze evenly over the chicken.
5
Bake uncovered at 375°F (190°C) for 35-40 minutes, basting the chicken with the pan juices halfway through cooking, until the chicken is cooked through and the glaze is caramelized and sticky.
38 minutes
6
Remove from oven and let rest for 3-5 minutes before serving. Spoon any remaining pan juices over the chicken pieces.