Pan-Roasted Chicken With Pineapple-Chile Glaze
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Cayenne Pepper1590 g
Chicken (halved)1 tbsp
Vegetable Oil3 cup
Pineapple Juice1 cup
Apple Cider Vinegar2 tbsps
Light Brown Sugar1 tbsp
PaprikaDirections:
1
Place a rack in upper third of oven; preheat to 425°F
2
Mix coriander, cumin, and cayenne in a small bowl
3
Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper
4
Heat oil in a large ovenproof skillet over medium-high
5
Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes
6
Transfer chicken to a plate and arrange pineapple slices in pan
7
Place chicken, skin side up, on top
8
Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes
9
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt
10
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze
11
Transfer chicken and pineapple to a cutting board; let rest 10 minutes
12
Serve chicken and pineapple with any juices from skillet alongside
13
Place a rack in upper third of oven; preheat to 425°F
14
Mix coriander, cumin, and cayenne in a small bowl
15
Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper
16
Heat oil in a large ovenproof skillet over medium-high
17
Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes
18
Transfer chicken to a plate and arrange pineapple slices in pan
19
Place chicken, skin side up, on top
20
Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes
21
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt
22
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze
23
Transfer chicken and pineapple to a cutting board; let rest 10 minutes
24
Serve chicken and pineapple with any juices from skillet alongside