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)
879 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; 671 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.
I had a difficult time getting the mixture to turn into a paste in my mini food processor so I moved it to a bowl and used an immersion blender and it worked great! Also used about 1/2 of the lemon juice - definitely worth making and will make it again
This is a “go to” that is simple and extremely flavourful. Popular with “friends & family”
Used on four thighs because supermarkets thighs are significantly larger than thighs in NYC butcher shops. Pierced them all over as per recipe. Used a normal size lemon instead of the steroidal lemons all too common today in supermarkets Added a teaspoon of brown sugar to rub to help with caramelizing/crisping skin Let it marinade for 36 hours Roasted at 325 for almost an hour (checking temp to about 180) to allow skin crisping. Perfection