Serves 4 with leftovers
| ⅓ | cup soy sauce |
| ⅓ | cup rice vinegar |
| ¼ | cup honey |
| ¼ | cup brown sugar |
| 1 | piece (3 inches) fresh ginger, finely chopped |
| 4 | tablespoons chopped fresh cilantro |
| 3 | cloves garlic, chopped |
| 6 | chicken quarters (thigh-legs and breast-wings) |
| 3 | scallions, chopped |
1. In a large bowl, combine soy sauce, rice vinegar, honey, brown sugar, ginger, 2 tablespoons of the cilantro, and garlic. Stir to dissolve the honey and sugar.
2. Add the chicken to bowl, turn several times, cover, and refrigerate for at least 1 hour or for as long as 1 day.
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3. Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish.
4. Remove the chicken from the marinade. Place in the baking dish skin side up. Set the marinade aside. Roast the chicken for 30 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 160 degrees.
5. Meanwhile, in a small saucepan, bring the chicken marinade to boil. Lower the heat to medium-low and simmer, stirring often, for 15 minutes or until the marinade thickens into a glaze.
6. Cut the wings and a strip of breast meat off the breast pieces. Cut the remaining breasts in half horizontally. Separate the drumsticks from the thighs. Set aside 2 pieces of breast, 1 thigh, and 1 drumstick for the salad.
7. Transfer the remaining chicken to a platter. Spoon the glaze onto the chicken. Top with scallions and remaining 2 tablespoons chopped cilantro. Molly Kravitz