These piquant chicken thighs are flipped halfway through cooking for even results. Stuffing the curry mixture under the skin flavors the meat.
Prep: 10 minutes
Total: 20 minutes
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March 30, 2010
today's recipe: crispy ginger-lime chicken thighs
Posted by Natalie NeuschComments (2)
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From: Julie | 7/1/11 at 10:37 pm
Served this for dinner to my family and they disliked it because of lack of taste. In order for the recipe to work, I had to more than double the lime juice and ginger. Also, I had to double the time needed to cook. If I ever try this recipe again, which I doubt, I'll glaze the chicken with a honey mixture on the outside to try to contrast the ginger/scallion mix. Or, maybe serve a spring salad with fresh mango chunks because the dish as is pretty dull.
From: CJ | 1/18/12 at 10:12 pm
Just tried this recipe for the third time and it seems destined to never work in my house. The thighs take at least triple the time to cook (broil for longer than the instructions indicate plus baking them at 350 for at least 10 minutes). I did try it on the grill once which seemed to do the trick. The broiler just creates a lot of burnt skin, enough smoke to set off the smoke detector and raw chicken. Very frustrating. While delicious, it is not your best recipe Ms. Stewart.