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Slashed Chicken
This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade flavors the meat throughout, not just on the surface. The slashes also speed the cooking process. Serve with jasmine rice and a simple cucumber or cabbage salad.
4
Servings
Tip
Don't cook the chicken directly on the baking sheet, as the juices it releases will scorch. A layer of salt on the baking sheet, under the chicken set on a wire rack, will absorb drippings to prevent burning, and simplifies cleanup. Don't forget to shake off excess marinade before cooking. A little left clinging to the chicken will caramelize beautifully, but too much will create steam and prevent browning.
45 minutes
10 minutes active
Ingredients
-
4
medium garlic cloves, smashed and peeled
-
½
medium yellow onion, roughly chopped
Directions
-
01In a food processor or blender, combine the garlic, onion, fish sauce, sugar and 1 teaspoon each salt and pepper. Process until mostly smooth, about 1 minute. Transfer to a large bowl.
Reviews
May 25, 2026
All the YUM!
This one was definitely a HIT with the family. Super flavorful and the crispy skin made it feel a little elevated for an easy week night meal. Also, love the recommendation for the rack and salt underneath - made cleanup a breeze. Served with jasmine rice and an Asian-inspired slaw.
February 15, 2026
Grill it!
Turns out, grilling this over indirect heat works great. Easier than fussing with the oven and a tray of salt, adds a little extra complexity to an already great flavor, and it’s done in a jiffy.
July 23, 2023
Unbelievably flavorful and so easy
Thanks so much, Andrea Nguyen and Milk Street. Slashed Chicken is so delicious and easy that it’s on our weekly rotation. This recipe is what finally got me to subscribe to Milk Street. Looking forward to trying similarly easy and flavorful recipes.
April 7, 2025
Crispy and Tasty
Happened upon this recipe just before heading to the store to pick up dinner. I used skin on, bone in thighs. The only change I made was using Brown Sugar instead of white. The thighs marinated for about two hours. There was ton of flavor and the skin was nice and caramelized. I will definitely use this again.
Hi Gayle -
The recipe is correct - at this high roasting temperature (450 degrees) the chicken should be finished within 25 minutes (maybe a 1/2 hour at most). Is it possible your chicken quarters were heavier than ours? We expect all 4 to equal about 3 lbs. - so 12 ounces each. If yours were closer to a pound each that could make the difference in timing.
Best,
The Milk Street Team
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Is it possible that there is an error in the recipe? After 25 minutes, the thickest part of the thigh wasn't even at 140 degrees. I'm up to 45 minutes roasting now and still haven't come close to 175 degrees as the internal temperature of the thigh. (My oven is barely a year old, so I don't think that is the problem.) Thanks.