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Crispy Ginger-Lime Chicken Thighs

Chicken thighs are a more flavorful (and economical) alternative to breasts, and just as versatile. A spice-and-ginger rub flavors the meat, while the heat of the broiler crisps the skin.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder, preferably Madras
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (3 pounds)

Preparation

  1. Step 1

    Heat broiler, with rack set 4 inches from heat source. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper.

    Step 2

    Place chicken on a rimmed baking sheet; season both sides with salt and pepper. Gently loosen skin from each piece with your fingertips. Dividing evenly, rub ginger mixture under skin.

    Step 3

    Turn thighs skin side down on baking sheet, and broil 5 minutes. Flip thighs, and continue to broil until skin is crisp and an instant-read thermometer inserted in thickest part of thighs (avoiding bone) registers 165°F, 6 to 8 minutes more. Serve, drizzled with pan juices.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsChicken ThighChickenPoultryLimeCitrusFruitGingerHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeWeeknight Meals5 Ingredients or FewerQuickBroilCookbooks
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