Spicy Roasted Chicken Thighs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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
- ½teaspoon salt, or to taste
- 1teaspoon cumin powder
- 1teaspoon coriander seeds or ground coriander
Nutritional analysis per serving (4 servings)
879 calories; 64 grams fat; 17 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 13 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 65 grams protein; 671 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.
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Preparation
- Step 1
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.)
- Step 2
Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Step 3
Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Private Notes
Comments
I mixed 1tbsp canola oil into the rub, to prevent the spices from burning, and to help transport (in the chemical sense) the spice oils and flavours into the meat. I had 6 large thighs, which I mixed with the rub in a large ziploc, and left to marinate in the fridge for 24 hours before cooking. Before cooking, I sprinkled a dry ground spice mix of Aleppo Pepper, Cumin and Coriander on top of each thigh. I nestled halved cherry tomatoes among the thighs. 40 mins at 375F (fan oven). Delicious!
Good. I took it easy on the lemon, as recommended, and I was happy I did. Next time I'll make sure to rub some of the mixture under the skin to give more flavor to the meat itself.
Made last night and was delicious. Only comment, a bit too lemony (it was a juicy lemon). May want to use less that the recipe indicates.
This is a “go to” that is simple and extremely flavourful. Popular with “friends & family”
Used on four thighs because supermarkets thighs are significantly larger than thighs in NYC butcher shops. Pierced them all over as per recipe. Used a normal size lemon instead of the steroidal lemons all too common today in supermarkets Added a teaspoon of brown sugar to rub to help with caramelizing/crisping skin Let it marinade for 36 hours Roasted at 325 for almost an hour (checking temp to about 180) to allow skin crisping. Perfection
Some noted that that there is insufficient rub for eight thighs. When it comes to chicken, I learned long ago to make adjustments to the NYTimes Cooking recipes. The dainty chicken pieces off of 3 lb chickens that are likely aplenty in the butcher shops that NYTimes staff patronize can be as much as half the size of the significantly larger pieces taken from the 5-7 lb chickens sold in the supermarkets where most of us shop. So you need to adjust ingredient amounts & cooking times accordingly.
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