SWEET AND SPICY CHICKEN
Rotisserie chicken is a delicious thing, but we love this method of giving some punch and personality to the chicken, especially when reheating leftover breasts and thighs. The sticky sweet-spicy glaze coats the chicken, giving it depth of flavor and helping to create fabulous, crispy skin.
Use any chile paste you like in the glaze. Our favorites are sambal oelek, which you can find at any Asian market and increasingly in larger supermarkets, and Calabrian chile paste, available at Italian delis. If you prefer more heat, you can also add a pinch of chile flakes.
Cool, crunchy slaw is a perfect accompaniment to this dish. We prefer to keep the vegetables chilled and dress them right before serving to keep the slaw bright and crisp. The saltiness of the miso will begin to draw out moisture from the vegetables almost immediately.
If you find yourself thinking of a Hawaiian-style plate lunch when you enjoy this dish, consider going all the way and serving some rice and macaroni salad on the side.
Rotisserie Chicken Magic: Chicken with Honey-Chile Glaze and Sesame Miso-Ginger Slaw
Serves 4
INGREDIENTS
½ cup honey
2 tablespoons chile paste, such as sambal oelek
1 tablespoon sherry vinegar
1 teaspoon smoky paprika
1 small shallot, finely minced
Salt and pepper to taste
1 rotisserie chicken, cut into 6 to 8 pieces
Miso-Ginger Slaw:
2 cups finely shredded red cabbage 2 cups finely shredded green cabbage 1 cup grated or shredded carrots 2 tablespoons miso paste 3 tablespoons rice wine vinegar 1 teaspoon fresh ginger, grated 1 teaspoon sugar
¼ cup vegetable oil
DIRECTIONS
Heat oven to 375 degrees. Line a sheet tray with foil.
Make the glaze by mixing together the honey, chile paste, vinegar, smoky paprika, shallot, salt and pepper.
Place the chicken pieces on the prepared baking sheet, skin side up, and brush liberally with glaze. Warm the chicken in the oven for about 10 minutes, basting once or twice as it warms. Meanwhile, make the slaw. In a bowl, mix the red and green shredded cabbage and carrots together. Refrigerate. In a small bowl make the An easy honey-chile glaze coats roasted chicken breasts and thighs, adding considerable punch and flavor. Serve it with a refreshing misoginger slaw.
dressing by whisking together the miso paste, rice vinegar, minced ginger and sugar. Season the dressing to taste with salt and pepper and set aside.
Once the chicken is warmed through, switch the oven to broil and brush a coat of glaze over the chicken again. Broil for 3 to 5 minutes more, until the skin crisps and the glaze becomes sticky and caramelized.
Right before serving, toss the shredded cabbage and carrots with the miso-ginger dressing and serve alongside the glazed chicken.