Spice-Crusted Chicken Thighs with Fresh Tomato Salsa
Main Course
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Cook Time
40 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
Dieses Rezept für würzige Hähnchenkeulen mit frischer Tomatensalsa ist ein absolutes Highlight! Die Kombination aus den aromatischen Gewürzen und der fruchtigen Salsa macht dieses Gericht zu etwas Besonderem. Ich mache es besonders gerne im Sommer, wenn die Tomaten schön reif sind. Die Zubereitung ist super einfach und schnell, ideal also für ein unkompliziertes Abendessen. Die Hähnchenkeulen werden schön saftig und die Salsa sorgt für eine angenehme Frische. Ein tolles Gericht für alle, die es gerne etwas würziger mögen!
Ingredients (15 ingredients)
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1 piece large red onion, divided
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1 piece large tomato, cored, seeded, and diced
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0.33 cup chopped fresh cilantro
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1 piece jalapeño chile pepper, seeded and minced
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1 clove small garlic clove, chopped
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2 tsp olive oil
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1 piece small lime, juiced, divided
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2 tsp cayenne pepper
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2 tsp ground ancho chile pepper
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2 tsp ground cumin
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2 tsp dried oregano
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2 tsp salt
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2 tsp ground black pepper
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2 piece boneless, skin-on chicken thighs
-
2 tbsp olive oil, divided
Preparation (8 steps)
Chop Onion for Pico de Gallo
Place ¼ of the red onion into the mixing bowl and chop for 3 sec/speed 5. Transfer the chopped onion to a small bowl.
Prepare Pico de Gallo
Add the diced tomato, chopped fresh cilantro, minced jalapeño, and chopped garlic to the bowl with the chopped onion. Add 2 teaspoons of olive oil and ½ of the lime juice. Stir to combine and set aside.
Combine Spices
In a small bowl, combine the cayenne pepper, ground chile pepper, cumin, dried oregano, salt, and black pepper. Mix well.
Prepare Chicken Thighs
Trim and clean the chicken thighs. Lightly brush both sides with 2 tablespoons of olive oil, then coat with the spice mixture.
Sear Chicken Thighs
Heat the remaining 2 tablespoons of olive oil in a cast-iron skillet over high heat until shimmering. Add the chicken thighs and sear on both sides until the skin is crispy, about 3 to 4 minutes per side. Remove from heat.
Add Onion and Lime Juice
Sprinkle the reserved onion wedges and remaining ½ lime juice over the chicken thighs in the skillet.
Bake Chicken
Cook in the preheated oven at 375 degrees F (190 degrees C) until the chicken is no longer pink in the center and the juices run clear, about 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Serve
Serve the chicken with the prepared pico de gallo.
Finished cooking? Great! 🎉
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Created by
Olivia Thomas
3
Rezepte
0
Kochbücher
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