Cardamom Chicken with Salt and Pepper Crust
Description
Chicken thighs rest in a flavorful marinade of garlic, soy sauce, vinegar, honey, and cardamom, then are finished with coarse salt and pepper.
Ingredients
•
4 cloves garlic, crushed
•
3 tablespoons soy sauce
•
2 tablespoons rice vinegar
•
2 teaspoons honey
•
1/4 teaspoon ground cardamom
•
6 chicken thighs
•
3/4 teaspoon kosher salt
•
3/4 teaspoon freshly ground black pepper
Directions
1
Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
4
Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).