Rum and chili roasted chicken thighs with pineapple from A Good Appetite at The New York Times by Melissa Clark

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Ingredients

dark rum
scallions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

babyfork on May 26, 2023

I made this again. I used a mild Anaheim chile for the pepper. Also, added some fresh ginger and a few of the pineapple chunks to the marinade. I added about twice the amount of salt called for, but could have probably at least quadrupled it because while the flavor was good, I thought it needed more salt. Sammy is still a fan of this recipe btw. I've always used skinless boneless thighs, but I imagine ones with bones and skins might be good on the grill. Served with Easy Coconut Rice and peas.
mharriman on May 21, 2022

Other than the marinade, this recipe was top notch. The actual baking of the chicken was very easy and the outcome was delicious. Served with Southern dirty rice and a Caribbean- themed salad (WS-365 Salads) Marinade: small amounts of liquid with other ingredients weren’t enough to reach blades in my food processor (probably should have used my mini). The ingredients, as listed, didn’t make a paste or coat bone-in chicken thighs adequately. Some had nothing on them. I added 1T canola oil, 2T rum(remainder of mini bottle), 1T freshly squeezed lemon juice for a more liquid marinade. Marinated thighs in plastic bag and turned three times during 6 hours in fridge. Sprinkled additional allspice and nutmeg on chicken and also on pineapple before baking. Done to perfection at 35 minutes. This is a keeper as modified!
babyfork on October 02, 2020

This is really good. I made it twice, but forgot to take notes at the time. I used boneless and skinless thighs. I think the first time I used green bell pepper in place of the habanero, and the second time a seeded jalapeno. Didn't want it too spicy since I was feeding kids too. This one's a keeper.