Thai Basil Glazed Chicken with Ginger Rice and Cucumber Cabbage Salad

This Thai-inspired dish brings together bold, aromatic flavors in every bite. A juicy half chicken is rubbed with a fragrant basil, garlic and ginger marinade, then roasted until golden and brushed with a sweet chili glaze for irresistible caramelization.

It’s served alongside scallion-studded jasmine rice and a crisp cucumber-cabbage salad tossed in a tangy-sweet dressing. Topped with crunchy peanuts and fresh cilantro, this meal is a bright, satisfying finish to any dinner.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. In a small bowl, combine basil paste, half the garlic-ginger scallion paste, 1 tablespoon olive oil, 1 teaspoon sugar, salt and pepper. Pat chicken dry with paper towels and place on a baking sheet. Rub the basil marinade all over the chicken, coating undersides as well. (If you see a feather, grip it with a paper towel and pull it out.)
2. Arrange chicken skin side up in the center of the baking sheet. Roast until browned and cooked through, 35-45 minutes. You’ll glaze it near the end.
3. Meanwhile, in a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, use a peeler to shave cucumbers lengthwise into ribbons, stopping at the seedy core; discard core. Quarter the lime. Thinly slice scallions, separating whites and greens. Chop cilantro and peanuts.
4. In a medium bowl, toss cucumber ribbons with ¼ teaspoon sugar and ¼ teaspoon salt. In another small bowl, combine sweet chili sauce, half the soy sauce and a squeeze of lime juice. Reserve 1 tablespoon of this glaze for later.
5. When chicken has 5 minutes left, remove from oven. Brush the reserved glaze all over the skin side. Return to oven and finish roasting. To ensure doneness, insert a thermometer into the thickest part of thigh and breast (avoid bones). Transfer chicken to a plate to rest.
6. While chicken rests, in a second medium bowl, whisk together rice wine vinegar, half the Sriracha, remaining soy sauce, 1 tablespoon olive oil, 1 teaspoon sugar and a pinch of salt. Drain cucumber ribbons, squeeze dry with paper towels. Add cucumber ribbons, coleslaw mix, scallion whites and cilantro to the dressing; toss to combine.
7. Fluff rice with a fork; stir in scallion greens, remaining garlic-ginger scallion paste and 1 tablespoon butter. Season with salt if desired. Sprinkle salad with peanuts. Serve chicken, salad and rice family style with remaining glaze and lime wedges on the side.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of half chicken?

Yes, but adjust cooking time. Boneless breasts will cook faster, about 20-25 minutes. Ensure internal temperature reaches 165°F.

What can I substitute for basil paste?

You can use fresh basil leaves blended with a little oil or substitute with store-bought pesto (though flavor will differ).

Is the dish very spicy?

The heat is mild from the sweet chili sauce and Sriracha. For less heat, reduce or omit the Sriracha.