Roast Sesame-Chicken Thighs with Hot-and-Sweet Sauce

Roast chicken pieces make an easy, casual dinner any night of the week. Next time, make them a little special by starting a day ahead and letting the marinade do the work. A simple rub “paste” coats and penetrates the meat overnight, and a sweet, slightly hot and sticky sauce finishes them with bold flavor just before serving.

Serves 4 

Ingredients

For the Roast Chicken

• 2 red Thai chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1/2-inch piece of ginger, peeled and finely chopped
• 1/4 cup chopped cilantro
• 1 tbsp fresh, ground chile paste (sambal oelek)
• 1 tbsp toasted sesame oil
• 1 tsp ground coriander
• 8 bone-in chicken thighs, skin removed

Marinade Ingredients

For the Sauce

• 4 green and red Thai chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1/2-inch piece of ginger, peeled and finely chopped
• 1/3 cup honey
• 1/4 cup soy sauce
• 1 tsp brown sugar
• 1 tbsp sesame seeds, toasted

Preparation

For the Roast Chicken

1. Combine the first 7 ingredients (through coriander) in a small bowl (will be slightly thick and “pasty”). Place the chicken thighs in a heavy, sealable plastic bag and add the marinade. Seal the bag and turn several times to coat the chicken all over. Refrigerate overnight. Let sit at room temperature 30 minutes before proceeding.

Chopped Chiles, Garlic, and Ginger

Chopped Marinade Ingredients

Chicken Beginning to Marinate

1. Preheat the oven to 375° F. Line a large, shallow baking pan with parchment paper.
2. Remove the chicken thighs from the bag with marinade clinging to it. Place on the pan meaty-side down and roast 15 minutes. Turn the pieces meaty-side up and roast until slightly browned and cooked through, 15-20 minutes longer, depending on size.

Marinated Chicken

Roast Chicken Thighs

1. Remove from the oven.

For the Sauce

1. Combine the first 6 ingredients (through brown sugar) in a small bowl, stirring until the sugar dissolves. Stir in the toasted sesame seeds.
2. Heat a large, deep skillet over medium-low heat and add the sauce. Bring to a slight simmer, then reduce the heat to low, cover, and cook gently 5 minutes.
3. Add the hot, roasted chicken thighs to the skillet and turn several times to coat with sauce. Cook 3 minutes.

Hot and Sweet Sauce Before Seeds Are Added

Sauce Beginning to Cook

To serve, place the chicken thighs on a large platter and spoon additional sauce on top.