Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Name: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole habanero, Scotch bonnet, or Thai chile, with seeds, stemmed; 2 cloves garlic cloves; 2 whole scallions, thinly sliced, white and green parts divided; 1 tablespoon soy sauce; ¼ cup olive oil; 6 pieces large skin-on, bone-in chicken thighs; 1 to taste Kosher salt; 1½ cups rhubarb; 1 cup English hothouse cucumber; ½ cup fresh cilantro; 1 tablespoon honey; 1 tablespoon vegetable oil; 1 teaspoon fresh lime juice; 1 to taste Freshly ground black pepper

Crispy-skinned chicken thighs marinated in a spicy chile-garlic sauce, served with a bright and refreshing rhubarb-cucumber salsa. The perfect balance of heat and sweet makes this dish both exciting and satisfying.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•1 whole habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
•2 cloves garlic cloves
•2 whole scallions, thinly sliced, white and green parts divided
•1 tablespoon soy sauce
•¼ cup olive oil
•6 pieces large skin-on, bone-in chicken thighs
•1 to taste Kosher salt
•1½ cups rhubarb
•1 cup English hothouse cucumber
•½ cup fresh cilantro
•1 tablespoon honey
•1 tablespoon vegetable oil
•1 teaspoon fresh lime juice
•1 to taste Freshly ground black pepper

Cooking Instructions

1.
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. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
10 min
2.
Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
35 min
3.
Meanwhile, toss rhubarb, next 5 ingredients, 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.
10 min
4.
Serve chicken with rhubarb salsa alongside.
5 min

Ingredients

•1 whole habanero, Scotch bonnet, or Thai chile, with seeds, stemmed

•2 cloves garlic cloves

•2 whole scallions, thinly sliced, white and green parts divided

•1 tablespoon soy sauce

•¼ cup olive oil

•6 pieces large skin-on, bone-in chicken thighs

•1 to taste Kosher salt

•1½ cups rhubarb

•1 cup English hothouse cucumber

•½ cup fresh cilantro

•1 tablespoon honey

•1 tablespoon vegetable oil

•1 teaspoon fresh lime juice

•1 to taste Freshly ground black pepper

Cooking Instructions

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. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

10 min

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.

35 min

Meanwhile, toss rhubarb, next 5 ingredients, 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.

10 min

Serve chicken with rhubarb salsa alongside.

5 min