Rum and Chili Roasted Chicken Thighs With Pineapple

WOW taste recipe from The New York Times with my changes. A lot of ingredients creates a great marinade.


1 tbsp. fresh lemon juice
3/4 tsp. kosher salt
6 scallions, trimmed and chopped (I used one medium onion)
4 garlic cloves, roughly chopped
2 tbsp. canola oil
2 tbsp. rum, preferably dark or amber
1 tbsp. thyme leaves
1 tbsp. brown sugar
1 Scotch bonnet or habanero chili pepper, seeded and chopped (I used 1 tsp. chili powder)
1/2 tsp. ground allspice
1/2 tsp. freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped (I used canned pineapples in juice)

In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add onion, garlic, oil, rum, thyme, brown sugar and spices, and blend until mixture forms a paste.

Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.

Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through ( juices will run clear when pricked with a fork), about 30 minutes.

Serve chicken and pineapple coated with pan drippings, with lemon wedges.

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