Rum and Chile Roasted Chicken Thighs With Pineapple
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon fresh lemon juice
- ¾teaspoon kosher salt
- 6scallions, trimmed and chopped
- 4garlic cloves, roughly chopped
- 2tablespoons safflower or canola oil
- 2tablespoons rum, preferably dark or amber
- 1tablespoon thyme leaves
- 1tablespoon brown sugar
- 1Scotch bonnet or habanero chile pepper, seeded and chopped
- ½teaspoon ground allspice
- ½teaspoon freshly grated nutmeg
- 6chicken thighs, rinsed and patted very dry
- ¾pound pineapple pieces, diced into ¼-inch chunks or very roughly chopped
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
789 calories; 55 grams fat; 14 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 49 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
- Step 2
Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
- Step 3
Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
- Step 4
Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
- Step 5
Serve chicken and pineapple coated with pan drippings, with lemon wedges.
Private Notes
Comments
This recipe worked fantastically with skinless, boneless thighs and the substitution of red pepper flakes instead of a fresh, hot pepper. I also soaked the diced pineapple in a little extra rum beforehand. Definitely another "keeper" recipe from Melissa Clark! thank you!
This chicken was delicious. We made it per the recipe and served it over arugula and mixed greens. The juices from the chicken made a great dressing for the salad.
Oh, yeah! -- another great recipe for chicken thighs. I wimped out and used a Jalapeno` instead of a Scotch Bonnet because my dear wife is not a fire-eater, but it was still quite tasty.
Pretty good, though I was expecting a little something more from the marinaded chicken - I'd use more habaneros next time, maybe some more lemon. I saved some of the marinade, added in greek yogurt, lemon and chives as a dipping sauce for roasted carrot sticks as a side dish.
This was gross. One of the worst NYT recipes I have ever cooked and we have cooked tons.
I substituted seasonal grilled stone-fruit for the pineapple. I grilled the seasonal fruit separately (brushing it at the end of cooking with maple syrup on the cut side). The fruit takes much less time to cook than the chicken. Guests loved the fruit and chicken combo.
Advertisement