Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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These spicy chicken thighs with rhubarb-cucumber salsa offer a sophisticated twist on a high-protein dinner. By slashing the skin and marinating the chicken in a punchy emulsion of Scotch bonnet and garlic, every bite is infused with a deep, savoury heat. The chicken is roasted at a high temperature to ensure the skin becomes perfectly crisp while the meat remains succulent and tender.

To balance the fiery heat of the bird, this dish features a vibrant salsa made from seasonal rhubarb and cooling cucumber. The rhubarb provides a sharp, fruity acidity that cuts through the richness of the chicken, while fresh coriander and lime juice bring a bright finish. It is an excellent choice for those seeking a nutritious, low-carbohydrate meal that does not compromise on complex, gourmet flavours.

Ingredients for Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

1 habanero, Scotch bonnet, or Thai chilli, with seeds, stemmed
2 dentes de alho
2 spring onions, thinly sliced, white and green parts divided
1 colher de sopa de molho de soja
60ml de azeite de oliva
6 large skin-on, bone-in chicken thighs
Sal kosher
230g 1/4" cubes rhubarb
150g 1/4" cubes unpeeled seeded English hothouse cucumber
1/2 xícara de coentro fresco grosseiramente picado
1 colher de sopa de mel
1 colher de sopa de óleo vegetal
1 colher de chá de suco de limão fresco
Pimenta preta moída na hora

How to make Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Preheat oven to 260°C. Line a baking sheet with foil. Pulse chilli, garlic, and white parts of spring onions 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.

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 74°C, 20-25 minutes. Grill on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of spring onions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavours to meld.

Serve chicken with rhubarb salsa alongside.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.