Triple-Sesame Ginger Roast Chicken

Triple-Sesame Ginger Roast Chicken
Photo by Scott Phillips


  • 1 teaspoon toasted sesame seeds, for garnish
  • 1/3 cup sesame tahini (mix well before measuring)
  • 1 scallion, sliced very thinly at an extreme angle, for garnish
  • 2 bone-in, skin-on chicken breast halves
  • 1/3 cup dry sherry
  • 1 large bunch scallions (white and light green parts, reserve 1 scallion for the garnish below), cut into 1-inch pieces
  • Scant tsp. kosher salt
  • + 9 more ingredients
    • 2 Tbs. finely chopped fresh ginger
    • Pinch kosher salt
    • 1/3 cup soy sauce
    • 1/3 cup honey
    • 5 large cloves garlic, peeled
    • 2 tsp. toasted sesame oil
    • 3 Tbs. fresh lemon juice
    • 1 tsp. Tabasco or other hot sauce
    • 4 bone-in, skin-on chicken thighs

Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the ginger, tahini, soy sauce, sherry, honey, lemon juice, sesame oil, and Tabasco, and whisk until thoroughly combined.

View full recipe at Fine Cooking


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