Recipes Main Courses Poultry and Game Easy Weeknight Chicken with Sesame-Miso Slaw

Easy Weeknight Chicken with Sesame-Miso Slaw

Easy Weeknight Chicken with Sesame-Miso Slaw is rated 4.6 out of 5 by 5.
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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

Rated 5 out of 5 by from Great Marinade Loved the marinade in this recipe. I did not make the slaw, but might someday. I am trying the marinade on a pork tenderloin tonight. I used my large convection oven. I didn't want to have all that fat from the chicken in my Breville. I suppose I should give it a try. This will be a staple in our house.
Date published: 2015-07-04
Rated 3 out of 5 by from Generic chicken Not difficult to make at all. I had the chicken marinating in the sauce for a couple of days. It tastes like a teriyaki chicken. Unfortunately, the kids didn't like it and told me not to make it again. One wouldn't even take it for lunch and pawned it on the sibling. So, do not plan to make this recipe again.
Date published: 2015-02-28
Rated 5 out of 5 by from Super good! This was super easy and delicious. Even the kids loved it.
Date published: 2015-01-19
Rated 5 out of 5 by from love that chicken! chicken was fabulous baked in oven but is outstanding on the grill too. I've made the slaw a million times, it's an all time favorite of our family.
Date published: 2015-01-08
Rated 5 out of 5 by from very easy and tasty! this was a quick and easy dinner to make. i didn't have any rice wine vinegar so i used apple cider vinegar. i also doubled the marinade, because i always think it won't be enough. the next time i will use boneless thighs and chicken breast, as i like those cuts of meat the best. the slaw! all i can say is that i couldn't stop eating it. i actually started munching on it while the chicken cooked. i will definitely make this again.
Date published: 2015-01-07
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