Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

Name: Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: salt and freshly ground pepper; 4 bone in skin on chicken thighs; neutral oil; 1 small onion (diced); 1 cup hatch chile salsa verde (see note); 1/2 cup chicken stock (no sodium/unsalted preferred, enough to cover); 1 -2 tbsp honey; avocados (diced, if desired); lime wedges (to finish); fresh cilantro (to finish)

The best hot honey chicken you'll ever make: the smoke and spice of fresh Hatch green chiles with sweet honey over crispy oven roasted chicken thighs.

⏱ 45 menit 🔨 Persiapan 15mnt 🔥 Masak 30mnt 📊 Sedang 🍽 2 porsi 👁 47

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

Langkah-langkah

Preheat the oven to 375°F. Season both sides of the chicken with salt and pepper. Heat up a bit of oil in an oven safe pan – a dutch oven works well – over medium high heat and sear the chicken thighs, undisturbed, until golden brown 5-8 minutes. Remove from the pan.
There should be quite a bit of rendered fat in the pan, but if it’s dry, add a bit of oil. Cook the onion, stirring, until soft but not brown. Stir in the salsa verde and chicken stock. Nestle in the chicken thighs and place in the oven, uncovered. Bake for 15-20 minutes, or until the chicken is cooked through.
Remove and drizzle with honey. Finish with avocado (if using), lime wedges, and plenty of cilantro.

Ayam & Unggas hatch chileamerican