Rum and Chili Roasted Chicken Thighs With Pineapple

  1. In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt.
  2. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
  3. Rub chili paste all over chicken pieces.
  4. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
  5. Preheat oven to 450 degrees.
  6. Put chicken in a large baking pan and scatter pineapple around it in one layer.
  7. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
  8. Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
  9. Serve chicken and pineapple coated with pan drippings, with lemon wedges.

lemon juice, kosher salt, scallions, garlic, safflower, rum, thyme, brown sugar, scotch, ground allspice, nutmeg, chicken, pineapple, lemon wedges

Taken from cooking.nytimes.com/recipes/10834 (may not work)

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