Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Crispy-skinned chicken thighs marinated in a spicy chile-garlic sauce, served with a bright and refreshing rhubarb-cucumber salsa. The perfect balance of heat and sweet makes this dish both exciting and satisfying.
Ingredients
- •1 whole habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
- •2 cloves garlic cloves
- •2 whole scallions, thinly sliced, white and green parts divided
- •1 tablespoon soy sauce
- •¼ cup olive oil
- •6 pieces large skin-on, bone-in chicken thighs
- •1 to taste Kosher salt
- •1½ cups rhubarb
- •1 cup English hothouse cucumber
- •½ cup fresh cilantro
- •1 tablespoon honey
- •1 tablespoon vegetable oil
- •1 teaspoon fresh lime juice
- •1 to taste Freshly ground black pepper
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
35 min
- 3.
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.
10 min
- 4.
Serve chicken with rhubarb salsa alongside.
5 min
