Chicken Thighs With Rhubarb-Cucumber Salsa

"These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine."
 
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Ready In:
55mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat the oven to 500 degrees. Line a baking sheet with foil.
  • 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.
  • 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.
  • 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.
  • Serve the chicken with the rhubarb salsa alongside.

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