I have made this recipe more than four times, because the seasoning on the chicken is so outstanding. I'm glad to read that others came to the same conclusion that this recipe doesn't work with just the use of a broiler. Have have made it with a gas broiler and electric and the skin blackens before the meat is cooked. So like others have stated, f you don't have a commercial broiler, roast thighs skin side down until they reach 165°. Then turn over and 2-3 minutes under the broiler will make the skin brown up beautifully. When the flavors on the chicken blend with the pineapple/cu[filtered]ber/cilantro salad, it is a mouthful of pure goodness. "It's a good thing,"

Love this recipe - I prepare a little differently - in lieu of broiling I grill - I start with marinating the chicken thighs in the lime juice while i zest the limes, on a separate plate I season as recipe suggests- Then I grill the thighs starting in foil with lime juice and then place straight on the grill - I use skinless thighs and they work out great. I usually make the smashed potatoes recipe that was included in the same issue. I miss the Everyday Food Publication!

I loved this recipe and it was quite easy. I accidentally chopped the cilantro up, which you shouldn't do, so it was well seasoned with cilantro. I wouldn't recommend this. But the salad was still nice and I will make this again, for sure.

Thanks, for such a great recipe! Every one at the table just loved it! I wasn't sure about the salad, pineapple and cucumber, but the picky eater at my table also really enjoyed the salad. I know you use gas stoves in all your presentation which I know is a lot faster than your conventional stoves. Since I don't have the luxury of a gas stove, how much longer do I need to cook my chicken; when it's on broil. Thanks so much for all the recipes you send. Hope to hear from you soon. Lynnette

Thank for the great tip "aguipa", I'll try it! Also found a great roasted chicken recipe on my new smart phone app called "meals4me". It's giving me all of these new breakfast, lunch , and dinner recipes for better variety and so far its been great! Enjoy

I have already reviewed this recipe. I was unhappy that I had produced chicken that was burned on the outside raw on the inside. I think Martha has gas broilers while I have electric. That said, my solution is this: roast, skin side down for 20 minutes, turn and roast skin side up for 10 minutes, cook under the broiler until desired color is achieved. Love the salad and now I love the chicken.

"aguipa" I actually agree. I have used many of Martha's recipes in the past and love them, that being said the chicken in this recipe just didn't seem to work right! I've been trying to expand my dinner options with lean protein and I thought this would be great for dinner one night but I would have to change the recipe on this before doing it again! Maybe there is an easy way to fix the problem, any suggestions?

I have a rule about making a recipe as closely as possible to the original to mimic what the cook had in mind. That is what I did with this recipe. The salad was a knock out. So good. The chicken not so much. I timed the chicken as the recipe specified which left the rub burned black with the chicken not quite done. The distance between the heat and the rack was 4" just as called for. I don't know what I did wrong but this has confirmed for me that chicken should be roasted but never broiled.

oh my heavens!! this was so flavorful!! my husband and i were dragging our chicken through the seasonings in the pan!! the salad was the perfect side dish - light and just the right blend of flavors. i will be making this again and again!

Great summer dinner. The cucumber pineapple salad is amazing!