Chicken thighs are a more flavorful (and economical) alternative to breasts, and just as versatile. A spice-and-ginger rub flavors the meat, while the heat of the broiler crisps the skin.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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 165°F, 6 to 8 minutes more. Serve, drizzled with pan juices.
