Chicken Thighs With Rhubarb-cucumber Salsa

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 habaneros or 1 scotch bonnet peppers or 1 thai chile, with seeds, stemmed
• 2 garlic cloves
• 2 scallions, thinly sliced, and green parts divided
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 6 large chicken thighs, skin on, bone in
• kosher salt
• 1 1/2 cups rhubarb, cut into 1/4 inch cubes
• 1 cup seedless cucumber, cut into 1/4 inch cubes
• 1/2 cup fresh cilantro, coarsely chopped
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon fresh lime juice
• black pepper, freshly ground

Recipe

• 1 preheat the oven to 500 degrees. line a baking sheet with foil.
• 2 pulse the chile pepper, garlic, and parts of the scallions in a food processor until finely chopped. drizzle in the soy sauce, then the olive oil; process until emulsion forms. transfer the sauce to a bowl.
• 3 place the chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4 inch intervals down to the bone. season lightly with salt. place on the prepared baking sheet and brush with the sauce. bake until the skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 20 to 25 minutes. broil on high for an additional 2-3 minutes for crisper skin, if desired. let rest for 5 to 10 minutes.
• 4 meanwhile, toss the rhubarb, cucumber, cilantro, honey, vegetable oil, lime juice, and the green parts of the scallions in a medium bowl to coat. season with salt and pepper and let stand for at least 10 minutes to allow the flavors to meld.
• 5 serve the chicken with the rhubarb salsa alongside.