Prep 20 mins
Cook 35 mins
These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine.
- 1 habaneros or 1 scotch bonnet peppers or 1 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 chicken thighs, skin on, bone in
- kosher salt
- 1 1⁄2 cups rhubarb, cut into 1/4 inch cubes
- 1 cup seedless cucumber, cut into 1/4 inch cubes
- 1⁄2 cup fresh cilantro, coarsely chopped
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon fresh lime juice
- black pepper, freshly ground
- Preheat the oven to 500 degrees. Line a baking sheet with foil.
- Pulse the chile pepper, garlic, and white parts of the scallions in a food processor until finely chopped. Drizzle in the soy sauce, then the olive oil; process until emulsion forms. Transfer the sauce to a bowl.
- Place the 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 the prepared baking sheet and brush with the sauce. Bake until the skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 20 to 25 minutes. Broil on high for an additional 2-3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
- Meanwhile, toss the rhubarb, cucumber, cilantro, honey, vegetable oil, lime juice, and the green parts of the scallions in a medium bowl to coat. season with salt and pepper and let stand for at least 10 minutes to allow the flavors to meld.
- Serve the chicken with the rhubarb salsa alongside.