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)
878 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; 670 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.
Made this with 4 thighs and some cubed yukon golds all in the roasting pan. Forgot to pierce the thighs, not sure that would have made a huge difference. I usually like Mr. Bittman’s recipes, but this was only ok for us. I agree with others that the tomato paste feels like it muddies the lemon/ginger/garlic/jalapeño profile. Used a food processor, so the effort was very manageable, would try again with a couple tweaks.
In our convection oven, using bottom only heat, these were done in 20 minutes.
Not great. Food processed everything, but the paste just sat there on top of the chickie thighs. If I try this again, I'll definitely put it between the skin & thighs & marinate overnight. But I doubt I will - just didn't have enough umami.