3 lbs chicken breasts, thighs, and legs (bone in, skin on) — or any combo of bone-in chicken parts you like
3 garlic cloves, grated
1 tablespoons grated fresh ginger
¼ cup honey
⅓ cup tahini paste
¼ cup soy sauce
1 tablespoon toasted sesame oil
3 teaspoons Sriracha (or more to taste)
Salt and pepper
Toasted sesame seeds
Cooked jasmine rice, for serving
Preheat the oven to 400°F and heat the canola oil in a large cast-iron skillet or braiser over medium-high heat. Season the chicken parts with a little salt and pepper and then place, skin side down, in the hot oil. Sear for 2 minutes and then flip and sear for another 2 minutes on the other side. You want both sides to be a deep golden brown and for the skin to be crisp. Once you achieve this, remove the pan from the heat.
Meanwhile, in a bowl, whisk together the garlic, ginger, honey, tahini, soy, sesame oil, and Sriracha. Zest and juice one of the lemons into the mixture. Whisk well until everything is smooth and incorporated. Season, to taste, with salt and pepper.
Cut the remaining lemon into wedges and nestle them into the pan with the chicken. Pour the sauce evenly over the top and make sure everything is nicely coated.
Place the skillet in the hot oven and bake for 25-30 minutes, or until the internal temerpature reaches 165°F on a meat thermometer.
Broil the skillet for 1-2 minutes, or until the chicken skin is crispy and the glaze caramelizes in spots. Remove the pan from the oven and garnish with lots of chopped scallions and sesame seeds.
Serve with the jasmine rice and roasted lemon wedges.