Chicken Thighs With Rhubarb Cucumber Salsa Food

SPICY CHICKEN THIGHS WITH RHUBARB CUCUMBER SALSA RECIPE - (4.5/5)

Spicy Chicken Thighs with Rhubarb Cucumber Salsa Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 14

Ingredients

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 rhubarb, cubed in 1/4" pieces
1 cup unpeeled seeded English hothouse cucumber, cubed in 1/4" pieces
1/2 cup coarsely chopped fresh cilantro
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon fresh lime juice
Freshly ground black pepper

Steps:

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. 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 additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes. 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. Serve chicken with rhubarb salsa alongside.

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