Tropic Wonder Chicken

Photo by Cindy W.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon cayenne pepper

  • 1

    3 1/2–4-pound chicken, halved

  • Kosher salt, freshly ground pepper

  • 1

    tablespoon vegetable oil

  • 1/2

    fresh pineapple, sliced 1/2 inch thick

  • 1

    serrano chile, sliced

  • 2

    garlic cloves, crushed

  • 3/4

    cup pineapple juice

  • 1/4

    cup apple cider vinegar

  • 2

    tablespoons light brown sugar

  • 1

    tablespoon paprika

Directions

Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper. 
 Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.
 Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt. 
 When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

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