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Everyday Food

Crispy Ginger-Lime Chicken Thighs

I know that at the end of my busy days, I'm just looking for the fastest way to get dinner on the table without sacrificing great taste. I bet you are, too. That's why I'm bringing you easy, five-ingredient recipes all week. Each day, I'll show you low-effort ways to get maximum flavor with quick-cooking ingredients, like today's economical chicken thighs, which are transformed by a fabulous flavor paste that's so easy to make. In fact, I think you'll love it so much, it will become your new favorite way to flavor chicken. The paste makes enough for the thighs but is the perfect amount for a whole chicken too. Enjoy!

Sarah Carey, editor of Everyday Food Magazine
  • PREP: 10 minutes
  • TOTAL: 20 minutes
  • SERVES 4

Ingredients

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

Get Cooking

  1. Heat broiler, with rack set 4 inches from heat. 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.
  2. 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.
  3. Turn thighs, 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 inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.

NUTRITION

  • Per serv: 382 cal; 24 g fat; 38 g protein; 2 g carb; 1 g fiber