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Crispy Ginger-Lime Chicken Thighs

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These piquant chicken thighs get an infusion of flavor when the curry mixture is stuffed under their skin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008

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. 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. 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.

Reviews Add a comment

  • MirToni
    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!
    Reply
  • brownbehr
    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.
    Reply
  • KarenMi
    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
    Reply
  • Moon8
    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.
    Reply
  • Eliah Golan
    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.
    Reply
  • liz_alchemist
    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. :/
    Reply
  • JeninDC
    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.
    Reply
  • MS12041220
    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.
    Reply
  • onelittlebirdie
    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!)
    Reply
  • Niconomicon
    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.
    Reply