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Oh! This was tasty and very seasonal. And I always forget how much I love chicken thighs and then we have some and I’m like, “Wow! I love chicken thighs!” and then I kind of forget again. Well, not this time.
Now, the rhubarb salsa is a little bitter, so it’s not necessarily delicious on its own but it really works with the golden, spicy chicken.
Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Adapted from a recipe in Bon Appétit magazine
1 jalapeno chile, with seeds, stemmed
2 garlic cloves
2 scallions, thinly sliced, white and green parts divided
1 tbsp 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 tbsp honey
1 tbsp vegetable oil
1 tsp fresh lime juice
Freshly ground black pepper
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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.
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Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4″ intervals down to the bone. Marinate in sauce for about 4 hours in the refrigerator.
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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.
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When ready to cook, preheat oven to 475°F. Line a baking sheet with foil. Season chicken lightly with salt and 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.
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Broil on high for an additional 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
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Serve chicken with a little rhubarb salsa on top, with the rest in a bowl alongside.