Crispy Ginger-Lime Chicken

Recipe from Everyday Food Magazine and Tested in Alice's Kitchen
Serves 4

I tried this out on my husband and our friend Debbie this evening. This was just too delicious! I prepped this dish early in the afternoon and then put it in the fridge. Just before Debbie arrived, I put it in the oven, so this is a good make-ahead dish. We agreed that the delectable ginger-lime mixture would also taste great using chicken breasts instead of thighs. I'm also thinking that it would be quite tasty on salmon fillets. I will try those options next time and include the results on the blog. You'll find curry powder in the bulk spice section of Lost River Market & Deli.

Curry Powder: This powdered Indian blend combines coriander, turmeric, ginger, garlic, and other spices. Depending on how much heat you like, both mild and hot curries are delicious with poultry, meat, and stews. Mild Curry Powder: Also includes cardamom, pepper, cumin, and other spices. Hot Curry Powder: Also includes cayenne and other spices.

Fresh Ginger Root: Look for mature ginger with smooth skin (wrinkled skin indicates that the root is dry and past its prime). It should have a fresh, spicy fragrance. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. To use frozen ginger, slice off a piece of the unthawed root and return the rest to the freezer.

1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder (I used hot curry powder.)
4 scallions, minced (green onions)
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.
Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices. (I think the cooking time will definitely depend on your oven. When I made this, it took several minutes longer to cook through.)