Crispy Ginger-Lime Chicken Thighs

Happy Sunday, everyone! Today’s recipe – Crispy Ginger-Lime Chicken Thighs from the March 2008 issue of Everyday Food – is one that looks and tastes good enough for Sunday dinner, but it’s amazingly quick and easy.

First, I lined a rimmed baking sheet with foil. In a small bowl, I combined 1 tablespoon of finely grated peeled fresh ginger, 1 tablespoon of fresh lime juice, 2 teaspoons of curry powder, 4 minced scallions, 1 teaspoon of coarse salt, and 1/4 teaspoon of ground pepper.

I placed 8 bone-in, skin-on chicken thighs on my prepared baking sheet and seasoned them with salt and pepper. I gently loosened the skin on the chicken and rubbed equal amounts of the ginger mixture under the skin of each piece.

I turned the thighs skin side down on the baking sheet and broiled them for 5 minutes (4 inches from the heat source) . Then, I flipped the thighs skin side up and broiled them until the skin was crisp and the meat had reached 165F (8 minutes more). I served the thighs with Couscous with Carrot and Cilantro.


This was a really tasty meal, especially considering that it all took less than 25 minutes (including the 2-step, 10-minute couscous). Since the recipe says to rub the seasoning under the skin of the chicken, the meat is delicious whether you eat the skin or not. I would definitely make this one again.

TIPS: Fresh ginger is easier to grate when it’s frozen. Just peel it (or don’t – you can always peel it later), wrap it tightly in plastic, and pop it in the freezer.

Recipe link: Crispy Ginger-Lime Chicken Thighs


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