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Crispy Ginger-Lime Chicken Thighs




Source of Recipe


Lucinda Scala Quinn's


Recipe Introduction


Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combination's."


List of Ingredients




Watercress and Cucumber Salad
Ingredients:
* 2 tablespoons olive oil
* 1 tablespoon white-wine vinegar
* 1 tablespoon Dijon mustard
* Coarse salt and ground pepper
* 2 bunches watercress (12 ounces each), trimmed
* 1/2 English cucumber, halved lengthwise and thinly sliced


Recipe



* 1 tablespoon finely grated peeled fresh ginger
* 1 tablespoon fresh lime juice
* 2 teaspoon curry powder
* 4 scallions, minced
* Coarse salt and ground pepper
* 8 bone-in, skin-on chicken thighs

Procedure:

1. Heat broiler, with rack set 4 inches from heat.
2. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Arrange chicken on prepared baking sheet; season with salt and pepper.
4. Gently loosen skin from each piece of chicken.
5. Dividing evenly, rub ginger mixture under skin.
6. Turn thighs, skin side down, on baking sheet.
7. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part o thighs (avoiding bone) registers 165F; 6 to 8 minutes more.
8. Serve chicken drizzled with pan juices.





Procedure:

1. In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper.
2. Add watercress and cucumber; toss to combine.
3. Serve immediately.