Ever look at a recipe and wonder whether you could swap some simpler ingredients and techniques for fussier approaches?
This recipe originally called for an entire duck that was slow-roasted over indirect heat on the grill. Lacking the patience for duck and having no back yard or grill, we instead used chicken and an oven -- and had absolutely no regrets.
- For the spice rub
- 2 tablespoons ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons olive oil
- 8 bone-in, skin-on chicken thighs or drumsticks
- For the ginger-honey glaze
- 1/4 cup honey
- 1/4 cup sherry
- 2 tablespoons grated ginger root
- Juice from 1 medium lemon (optional)
Preheat the oven to 325 degrees. Line a rimmed baking sheet with foil.
In a small bowl, combine the ginger, coriander, peppers and salt. Add just enough oil to make a paste. Set aside.
For the spice rub: Rinse the chicken and pat it completely dry. Rub the spice paste evenly under and over the skin. Place on the baking sheet and roast for 20 minutes.
For the Ginger-Honey Glaze: In the meantime, in a small bowl combine the honey, sherry, ginger and lemon juice, if using. Spoon some of the glaze over the chicken and continue to roast, spooning on additional glaze every few minutes, until the chicken is cooked through, about 15 minutes longer.
Adapted from "Grilling & Barbecuing" by Denis Kelly (Stewart, Tabori & Chang, 2003).
Tested by Renee Schettler.
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