Rum and Chile Roasted Chicken Thighs With Pineapple
Updated May 11, 2017
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
¾ pound pineapple pieces, diced into ¼-inch chunks or very roughly chopped
Lemon wedges, for serving
Nutritional analysis per serving (3 to 4 servings)
18 grams carbs; 284 milligrams cholesterol; 789 calories; 25 grams monosaturated fat; 12 grams polyunsaturated fat; 14 grams saturated fat; 55 grams fat; 2 grams fiber; 594 milligrams sodium; 49 grams protein; 12 grams sugar
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
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.
Really good! I made it more simply by not using blender to make sauce and kept baking it in 450 degree oven until chicken was brown and crispy, instead of using broiler.
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.