- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 734
- Total Fat
- 46 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 45 g
- Cholesterol
- 252 mg
- Sodium
- 1476 mg
Any cut of chicken will work for this dish, but Ree opts for skin-on, bone-in thighs for two reasons: One—she likes the flavor of dark meat. Two—cooking them on the bone with the skin helps add flavor and keep them tender.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 734
- Total Fat
- 46 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 45 g
- Cholesterol
- 252 mg
- Sodium
- 1476 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Season the chicken with the BBQ seasoning and place in a baking dish. Bake for 12 minutes.
- While the chicken is cooking, mix the BBQ sauce, soy sauce, ginger, sesame oil, garlic and scallions in a saucepan over medium-high heat. Bring to a simmer, stirring, then remove from the heat.
- After the chicken has baked for 12 minutes, pour over the sauce and use a brush to thoroughly baste the chicken. Return to the oven and bake until the chicken is sticky, dark and cooked through, another 12 to 15 minutes.
- Transfer the chicken to a cutting board, remove and discard the skin and shred the meat from the bones. Return the meat to the sauce and toss to combine. Garnish with a few more sliced scallions. Serve the chicken alongside the lettuce, chiles and pickled red onions.
