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RUM & CHILI ROASTED CHICKEN THIGHS WITH PINEAPPLE Recipe

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This recipe for RUM & CHILI ROASTED CHICKEN THIGHS WITH PINEAPPLE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons dark rum
1 tablespoon thyme
1 tablespoon brown sugar
1 habanero chili, seeded and chopped
½ teaspoon ground allspice
½ teaspoon nutmeg
6 chicken thighs, rinsed and patted very dry
¾ lb. pineapple slices, diced or cut into ¼ inch chunks
Lemon wedges for serving
Directions:
Directions:
In blender combine lemon juice, salt and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
Rub chili paste all over chicken and let marinate 45 minutes at room temperature, or up to 24 hours refrigerated.
Preheat oven to 450°. Put chicken in large baking pan and scatter pineapple around in one layer. Roast chicken until cooked through (juices will run clear when pierced) about 25 minutes.
Broil chicken and pineapple until chicken skin is crisp and dark brown all over, and pineapple is singed in places. Serve chicken coated with pan drippings with lemon wedges over rice made with crystallized ginger.

 

 

 

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