Spicy Roasted Chicken Thighs
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Ingredients
- 8chicken thighs, with skin, pierced all over with a small knife
- 5cloves garlic, peeled
- 12-inch piece fresh ginger root, peeled
- 1small jalapeño pepper, seeded, or cayenne to taste
- Juice and zest of 1 whole lemon
- 2tablespoons tomato paste
- 1/2teaspoon salt, or to taste
- 1teaspoon cumin powder
- 1teaspoon coriander seeds or ground coriander
Directions
Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 64 gramsCalories: 876Saturated Fat: 18 gramsUnsaturated Fat: 40 gramsSodium: 669 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 6 gramsProtein: 65 grams
Source: https://cooking.nytimes.com/recipes/7032-spicy-roasted-chicken-thighs