Rum and Chile Roasted Chicken Thighs With Pineapple
5.0(442)
This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.
Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
03Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
04Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
05Serve chicken and pineapple coated with pan drippings, with lemon wedges.