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Chicken Thighs With Rhubarb-Cucumber Salsa

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“These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine.”

Ingredients Nutrition


  1. Preheat the oven to 500 degrees. Line a baking sheet with foil.
  2. Pulse the chile pepper, garlic, and white parts of the scallions in a food processor until finely chopped. Drizzle in the soy sauce, then the olive oil; process until emulsion forms. Transfer the sauce to a bowl.
  3. Place the 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 the prepared baking sheet and brush with the sauce. Bake until the skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 20 to 25 minutes. Broil on high for an additional 2-3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
  4. Meanwhile, toss the rhubarb, cucumber, cilantro, honey, vegetable oil, lime juice, and the green parts of the scallions in a medium bowl to coat. season with salt and pepper and let stand for at least 10 minutes to allow the flavors to meld.
  5. Serve the chicken with the rhubarb salsa alongside.

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