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Under 30 Minutes

Under 30 Minutes

Crispy Ginger-Lime Chicken Thighs

These piquant chicken thighs are flipped halfway through cooking for even results. Stuffing the curry mixture under the skin flavors the meat.

  • prep: 10 mins
    total time: 20 mins
  • servings: 4

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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

Directions

  1. Step 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 teaspoon pepper.

  2. Step 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. Step 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.

Source
Everyday Food, March 2008

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Reviews (22)

  • 30 Jul, 2014

    Delicious! Great flavor! Like other reviewers suggested all the ingredients were placed in a food processor along with 3 cloves of garlic. The chicken was baked at 350 for 40 minutes skin side down then broiled for a few minutes skin side up till crispy. Also made the Couscous with Carrot and Cilantro side dish…a perfect complement. Will definitely make again!

  • 23 Dec, 2013

    This is a great recipe! I've made it for years paired with an Indian cauliflower dish and Cilantro Lime Rice from this site. I do add the zest of the lime and some garlic, then blitz all the ingredients in a mini food processor.

  • 25 Oct, 2013

    I never thought to broil chicken. This recipe is so easy & delicious too, we just loved it! And Sarah Carey, you are great, enjoy your little tidbits of info on the videos. Thank you, Karen M

  • 15 Aug, 2013

    This came out really good! I crushed the onion and the ginger in a mortar and pestle to release some of their flavor. Skin was crispy. Good idea to start skin side down. A quick and delicious dinner.

  • 8 Aug, 2013

    Amazing, so colorfull, so delicious, so fantastic and so easy!!!
    BUT, you want to bake it, not broil it, I don't know why but when when it's baked it tastes better.

  • 14 Mar, 2011

    This is a very easy dinner to make. Unfortunately, I wanted to make these since I'm sick of chicken breasts, but it turns out I like chicken thighs even less. :/

  • 26 Dec, 2010

    Just made this tonight for dinner. Used slightly less curry powder than called for since my boyfriend is not the biggest fan of curry. Like another commenter, I used the oven instead of the broiler and I might have overcooked it slightly trying to get to 165F. Regardless, received nothing but positive comments! Also used cilantro for garnish like in the photo.

  • 21 Dec, 2010

    I tried this recipe this evening. My husband and I really loved the dish. It did take a lot longer to cook in the broiler than stated to get to the 165F. I think I will try baking next time. Thanks for the tips for baking. I did use a good curry. This is the first time I've ever used curry.

  • 28 Nov, 2010

    these are super tasty and simple to make. i serve them with a side of rice, and roasted cauliflower (which also only takes a few minutes, so perfect meal!)

  • 5 Oct, 2010

    Chicken thighs are my favorite so I was excited to try this meal. My boyfriend just moved to his house and we haven't cleaned the broiler yet so I cooked it in the oven at 350 for about 45 minutes or so. We both really enjoyed it. It was super simple and really cheap to cook. I will definitely make this again. I am looking forward to trying it in the broiler.

  • 19 Aug, 2010

    This recipe has become a repeat favorite in our family. My 14 year old can now cook it without me. It does take quite a bit longer in my broiler than the recipe calls for.
    When the recipe was in the print magazine, it gave the recipe for the side dish too. It's couscous with one shredded carrot and a wad of chopped cilantro in it. Basically, when you stir the couscous into the boiling water, add the carrots too. Remove from the heat and when about ready to serve, add the cilantro and fluff

  • 6 Apr, 2010

    I agree- why not provide a link for the side dish.

  • 31 Mar, 2010

    This is a great recipe that I've made many times--I do have to cook it a little longer. My broiler doesn't work too good. The side dish in the picture is
    coucous, but we prefer brown rice.

  • 30 Mar, 2010

    I would really appreciate it if you would include the recipe of the side dish you show with these recipes. Well at least you could say what it isl. thank you

  • 28 Mar, 2010

    I have loved this dish the two times that I've made it. The first time that I made it was with a friend who HATED pepper. We left it out of the recipe for all of the chicken thighs, but it was noticeably missing. When I followed the recipe the second time and included the pepper, the meal felt whole. If you're not a pepper person, find a substitute that will give the thighs that extra kick.

  • 2 Apr, 2009

    I really enjoyed this recipe and I recommend it. The only change I made is instead of broiling it I baked it at 400 for 30mins. My broiler in my oven doesn't work very well.

  • 2 Apr, 2009

    I really enjoyed this recipe and I recommend it. The only change I made is instead of broiling it I baked it at 400 for 30mins. My broiler in my oven doesn't work very well.

  • 2 Apr, 2009

    I really enjoyed this recipe and I recommend it. The only change I made is instead of broiling it I baked it at 400 for 30mins. My broiler in my oven doesn't work very well.

  • 29 Mar, 2008

    my friend first made this recipe for my husband and i and we LOVED it. i too, like the above added garlic, because that is just what i do, and it was great. this is a great entertaining for company dish.

  • 11 Mar, 2008

    My family and I enjoyed this chicken dish tremendously! I tweaked the recipe slightly by adding 3 cloves of garlic and pounded them together with the other ingredients using a mortar and pestle. Instead of using the broiler, I roasted the chicken skin-side up at 425'F for 40 minutes; they turned out great with crispy skin too. Oh, and I marinated the chicken for a few hours using Kraft's Zesty Italian dressing. We had this dish with a side of brown rice pilaf, yum!

  • 3 Mar, 2008

    I actually thought this recipe was pretty tasty! I prefer my dark meat cooked to about 180n n n n so I cooked the thighs skin side down for 10 mins. then flipped them and let them go for another 10 mins. I also used Tone's curry powder--sometimes the choice of curry powder can make or break a dish. I will make this recipe again.

  • 25 Feb, 2008

    This is a decent recipe, but probably not one I'll repeat--it's good, but not great. The thighs didn't get completely cooked under the broiler, so I roasted them in a 450* oven for 10 minutes.