SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Provided by Bon Appétit Test Kitchen
Categories Chicken Bake Quick & Easy Dinner Cucumber Spring Rhubarb Green Onion/Scallion Chile Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
- Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
- Serve chicken with rhubarb salsa alongside.
SPICY CHICKEN THIGHS WITH RHUBARB CUCUMBER SALSA RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl. Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes. Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld. Serve chicken with rhubarb salsa alongside.
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- Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
- Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
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- Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. Scrape down the bowl with a rubber spatula. With the machine running, drizzle in soy sauce, then olive oil; process until an emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface, and slash each crosswise at 3/4-inch intervals down to the bone. Season generously with salt. Place on prepared baking sheet, and brush with sauce.
- Bake until the skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20 to 25 minutes. Broil on high for an additional 2 to 3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
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