Spicy Chicken Thighs with Rhubarb-Cucumber Salsa Recipe

Name: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 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

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

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

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.
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.
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.
Serve chicken with rhubarb salsa alongside.