Crispy Ginger-Lime Chicken

I thought for sure I’d already told you about this delicious recipe, but it didn’t turn up in a search, so I’ll tell you now. Or again. Anyway, it’s really tasty, and chicken is still pretty economical, especially thighs and drumsticks, which this recipe takes advantage of. I found this in a Martha Stewart Everyday Cooking magazine.

Crispy Ginger Lime Chicken Thighs

1 tablespoon finely grated ginger root
1 tablespoon lime juice
2 teaspoons curry powder
4 teaspoons finely minced onion
1 teaspoon salt
1/4 teaspoon pepper
8 bone in, skin on chicken thighs

Heat broiler, with rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, onions, salt and pepper.

Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.

Turn chicken skin side down on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant read thermometer registers 165° (6-8 minutes more). Serve chicken drizzled with pan juices.

Notes: I prefer to bake instead of broil, so I do, at 375° for 45 – 60 minutes. Also, I really, really like the flavor of the rub, so I double it, skip the salt and pepper seasoning, and rub some on the outside of the skin and on the bottom. Nobody complains it’s too spicy, so I guess it works for everyone else, too! I’m serving it tonight with rice flavored with chicken broth and a frozen vegetable medley.

I hope you like it, too!