Be sure to rub the paste under the skin to keep it from sticking or burning.
1 1/2 tablespoons red curry paste
1 teaspoon lime zest
1 grated garlic clove
4 (6-oz.) bone-in, skin-on chicken thighs
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon canola oil
Calcium 1% DV
Potassium 7% DV
How to Make It
Preheat oven to 450°F. Combine red curry paste, lime zest, and grated garlic clove in a bowl.
Pat chicken thighs dry with paper towels. Loosen skin by gently pushing fingers between skin and meat (do not detach skin). Rub curry paste mixture evenly under skin of each thigh. Combine kosher salt and black pepper; sprinkle over chicken.
Heat a large ovenproof skillet over medium-high. Add canola oil. Add chicken, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn thighs. Place skillet in oven; bake until cooked through, 10 to 12 minutes.
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