For spicier results, double up on chile peppers.
1 habañero, Scotch bonnet, or Thai chile, with seeds, stemmed
2 garlic cloves
2 scallions, thinly sliced, white and green parts divided
1 tablespoon soy sauce
1/4 cup olive oil
6 large skin-on, bone-in chicken thighs, or 4 whole legs
1 1/2 cups rhubarb, cubed into 1/4-inch pieces
1 cup English cucumber, seeded, unpeeled, cubed into 1/4-inch pieces
1/2 cup fresh cilantro, coarsely chopped
1 tablespoon honey
1 tablespoon neutral oil, such as canola or grapeseed
1 teaspoon freshly squeezed lime juice
Freshly ground black pepper
- Preheat oven to 500°F. Line a baking sheet with foil.
- Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. Scrape down the bowl with a rubber spatula. With the machine running, drizzle in soy sauce, then olive oil; process until an emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface, and slash each crosswise at 3/4-inch intervals down to the bone. Season generously with salt. Place on prepared baking sheet, and brush with sauce.
- Bake until the skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20 to 25 minutes. Broil on high for an additional 2 to 3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
- Meanwhile, toss the rhubarb, cucumber, cilantro, honey, oil, lime juice, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper, and let stand for at least 10 minutes to allow flavors to meld.
- Serve chicken with rhubarb salsa alongside.
- Poultry, Main Dishes
- 4 to 6 servings