Spicy Chicken Thighs With Rhubarb-Cucumber Salsa

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Bon Appetit
Nutrition per serving    (USDA % daily values)


I used skinless, boneless chicken and turned down the temperature just a little bit to about 400-425F. I kept it in there for a bit longer so I could get more of a well-cooked result. The flavor was wonderful! The salsa was a perfect compliment to the seasoning on the chicken as well. However I didn't taste any of the spicy pepper that I was anticipating. Maybe I'll have to try a more spicy pepper for the spread-on.
c1b9f980e111   •  22 Apr   •  Report
We grilled the chicken after marinating it instead of baking and it turned out great!
Sarah Cazabon   •  29 Jun   •  Report
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Ingredients for 4 servings

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

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