Name: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Cook time: 15 minutes
Total time: 45 minutes
Yield: Makes 4 servings
Ingredients: 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed; 2 garlic cloves; 2 scallions, thinly sliced, white and green parts divided; 1 tablespoon soy sauce; 1/4 cup olive oil; 6 large skin-on, bone-in chicken thighs; Kosher salt; 1 1/2 cups 1/4" cubes rhubarb; 1 cup 1/4" cubes unpeeled seeded English hothouse cucumber; 1/2 cup coarsely chopped fresh cilantro; 1 tablespoon honey; 1 tablespoon vegetable oil; 1 teaspoon fresh lime juice; Freshly ground black pepper

Spicy chicken thighs with rhubarbcucumber salsa on a white plate with a bowl of salsa on the side.

Spicy Chicken Thighs with Rhubarb-Cucumber SalsaRomulo Yanes

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Recipe information

Total Time
45 minutes
Yield
Makes 4 servings

Ingredients

1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed

2 garlic cloves

2 scallions, thinly sliced, white and green parts divided

1 tablespoon soy sauce

1/4 cup olive oil

6 large skin-on, bone-in chicken thighs

Kosher salt

1 1/2 cups 1/4" cubes rhubarb

1 cup 1/4" cubes unpeeled seeded English hothouse cucumber

1/2 cup coarsely chopped fresh cilantro

1 tablespoon honey

1 tablespoon vegetable oil

1 teaspoon fresh lime juice

Freshly ground black pepper

Preparation

Step 1
Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Step 2
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
Step 3
Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
Step 4
Serve chicken with rhubarb salsa alongside.

Nutrition Per Serving

Per serving: 460 calories

39 g fat

1 g fiber

#### Nutritional analysis provided by Bon Appétit

TagsChicken Thigh Chicken Poultry Cucumber Vegetable Rhubarb Fruit Habanero Chile Chile Scotch Bonnet Thai Chile Main Dinner Dairy Free Nut Free Easy Weeknight Meals Food Processor Spring Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes

41 Rhubarb Recipes to Add to Your Spring Agenda

Dinners With a Little Bit of Spring on Top