Crispy Soy-Glazed Roasted Chicken with Fragrant Ginger Rice and Trio of Sauces

This dish puts the spotlight on perfectly roasted chicken with crispy, golden skin and a sweet soy glaze, served over rice that’s cooked in the savory pan drippings. The trio of sauces-ginger scallion, sweet chili lime and sweet soy-adds layers of flavor, while cool cucumber slices provide a refreshing crunch.

Inspired by Southeast Asian flavors, this recipe is all about balance: salty, sweet, tangy and spicy. The chicken is seasoned with garlic salt, roasted until juicy, then brushed with glaze for extra caramelization. The rice absorbs all the delicious drippings, making every bite irresistible. Serve family-style for a memorable meal.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

6.5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. In a small bowl, mix garlic powder and 2 tsp salt (4 tsp for 4 servings). Pat chicken dry with paper towels; place on a baking sheet. Rub a generous drizzle of oil all over chicken, including undersides. Season all over with garlic salt mixture.
2. Arrange chicken skin side up in center of sheet. Roast until browned and cooked through, 35-45 minutes (internal temp of thigh/breast should reach 165°F). Meanwhile, peel and finely mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; roughly chop whites.
3. In a small pan, combine ginger, scallion whites and 1½ tbsp oil (3 tbsp for 4 servings); season with salt. Cook over high heat, stirring, until bubbling rapidly, 30-60 seconds. Continue stirring until fragrant and scallions turn bright green, about 30 seconds more. Transfer to a small bowl and let cool; taste and adjust salt.
4. Transfer roasted chicken to a plate. Pour pan drippings from baking sheet into a small pot (medium pot for 4 servings). Return chicken to sheet. Heat pot with drippings over medium-high. Add rice; cook, stirring, until coated and fragrant, about 30 seconds. Add 1¼ cups water (2¼ cups for 4) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-20 minutes. Keep covered off heat.
5. When rice has 10 minutes left, brush 1 tbsp sweet soy glaze over skin side of chicken (1 tbsp per half chicken for 4 servings). Return chicken to oven; roast 5 more minutes.
6. Quarter lime. Slice cucumber into ¼-inch rounds. In a small bowl, combine chili sauce and juice from one lime wedge (two wedges for 4 servings). In another bowl, thin remaining sweet soy glaze with water 1 tsp at a time to drizzling consistency.
7. Fluff rice with a fork; season with salt if desired. Serve rice in a bowl, garnished with scallion greens. Arrange chicken and cucumber on a platter. Serve family-style with sweet soy sauce, sweet chili lime sauce, ginger scallion sauce and remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of half chicken?

Yes, but adjust cooking time. Bone-in, skin-on breasts will take about 25-35 minutes at 425°F. Use a thermometer to ensure they reach 165°F.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey until dissolved. This mimics the sweet-savory glaze.

Can I make the ginger scallion sauce ahead?

Yes, it can be made up to a day in advance and stored in the refrigerator. Bring to room temperature before serving.