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:
  • Total Time:
  • Servings: 4
Crispy Ginger-Lime Chicken Thighs

Source: Everyday Food, March 2008


  • 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


  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.


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