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Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder, preferably Madras
- 4 scallions, trimmed and minced
- Coarse salt and freshly ground pepper
- 8 bone-in, skin-on chicken thighs (3 pounds)
Method
- Heat broiler, with rack set 4 inches from heat source.
- In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Place chicken on a rimmed baking sheet; season both sides with salt and pepper.
- Gently loosen skin from each piece with your fingertips.
- Dividing evenly, rub ginger mixture under skin.
- Turn thighs skin side down on baking sheet, and broil 5 minutes.
- Flip thighs, and continue to broil until skin is crisp and an instant-read thermometer inserted in thickest part of thighs (avoiding bone) registers 165F, 6 to 8 minutes more.
- Serve, drizzled with pan juices.
