Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Yield: Makes 4 servings Prep Time: 15 min. Total Time: 45 min. By Test Kitchen
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
INGREDIENTS
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1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
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2 garlic cloves
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2 scallions, thinly sliced, white and green parts divided
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1 tablespoon soy sauce
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1/4 cup olive oil
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6 large skin-on, bone-in chicken thighs
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Kosher salt
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1 1/2 cups 1/4-inch cubes rhubarb
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1 cup 1/4-inch cubes unpeeled seeded English hothouse cucumber
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1/2 cup coarsely chopped fresh cilantro
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1 tablespoon honey
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1 tablespoon vegetable oil
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1 teaspoon fresh lime juice
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Freshly ground black pepper
DIRECTIONS
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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.
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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 additional 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
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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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Serve chicken with rhubarb salsa alongside.
Calories 460 per serving; Fat: 39g; Saturated Fat: 9g; Cholesterol: 120mg; Carbohydrates:10 g; Dietary Fiber: 1g Total Sugars: 6g; Protein: 26g; Sodium:56

