Lucinda Scala Quinn's Crispy Ginger-Lime Chicken Thighs
March 28, 2008
The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
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The Secret Sauce welcomes Lucinda Scala Quinn to the blog. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments. Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS.
Lucinda says, "Chicken thighs aren't only economical but they are flavorful and moist--the best part of the chicken. I love this recipe because ginger and lime are also one of my favorite flavor combinations."
Crispy Ginger-Lime Chicken Thighs
Ingredients:
Procedure:
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoon curry powder
- 4 scallions, minced
- Coarse salt and ground pepper
- 8 bone-in, skin-on chicken thighs
- Heat broiler, with rack set 4 inches from heat.
- Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt and 1/4 teaspoon pepper.
- Arrange chicken on prepared baking sheet; season with salt and pepper.
- Gently loosen skin from each piece of chicken.
- Dividing evenly, rub ginger mixture under skin.
- Turn thighs, skin side down, on baking sheet.
- Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part o thighs (avoiding bone) registers 165F; 6 to 8 minutes more.
- Serve chicken drizzled with pan juices.
Watercress and Cucumber Salad
Ingredients:
Procedure:
- 2 tablespoons olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 bunches watercress (12 ounces each), trimmed
- 1/2 English cucumber, halved lengthwise and thinly sliced
- In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper.
- Add watercress and cucumber; toss to combine.
- Serve immediately.
About the Chef:
Raised in a family of "foodies," it came as no surprise that Lucinda Scala Quinn began cooking professionally at the age of 16. Lucinda has worked as chef, caterer, cooking teacher and food writer. Lucinda presently oversees the food group, which contributes to MSLO’s media and merchandising business segments.
Formerly the food editor of Martha Stewart Living Television, she is now a co-host of the “Everyday Food” cooking series on PBS. Her recent cookbook, Rustic Italian Cooking, was released earlier this year. Lucinda's Authentic Jamaican Cooking, written prior to her joining Martha Stewart Living Omnimedia, was re-released in April 2006. She is currently working on a book about food and family.
Lucinda lives in New York City with her husband and three sons.
You should season the chicken and refrigerate a hour or more before broiling to seal in the flavors and salt.. I would broil as recipe requires then cover with foil and let bake ten to twenty minutes more at 360.. to cook the chicken through, and I made it twice in electric oven. This chicken was not cooked through following the instructions but bloody near bone and tough, but covering in foil and continuing to bake made the meat moist and tender.