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.



  • 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed

  • 2 garlic cloves

  • 2 scallions, thinly sliced, white and green parts divided

  • 1 tablespoon soy sauce

  • 1/4 cup olive oil

  • 6 large skin-on, bone-in chicken thighs

  • Kosher salt

  • 1 1/2 cups 1/4-inch cubes rhubarb

  • 1 cup 1/4-inch cubes unpeeled seeded English hothouse cucumber

  • 1/2 cup coarsely chopped fresh cilantro

  • 1 tablespoon honey

  • 1 tablespoon vegetable oil

  • 1 teaspoon fresh lime juice

  • Freshly ground black pepper





  1. 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.​

  2. 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.

  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​

  4. 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

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