Pan-roasted chicken with pineapple-chile glaze
Savor a burst of tropical and spicy flavors with this Pan-Roasted Chicken with Pineapple-Chile Glaze. This delightful recipe combines succulent chicken thighs with a tangy glaze made from fresh pineapple, serrano peppers, and aromatic spices. Perfect for a weeknight dinner or a special occasion, this dish offers a sensational taste experience in every bite. Ready to impress? Let’s get cooking!
Cook time 55 min
Prep time 30 min
Ingredients:
1 tsp coriander leaves1 tsp ground cumin
1/2 tsp red pepper (spice)
64 oz chicken thighs
1 dash salt
1 dash black pepper
1 tbsp vegetable oil
1/2 pineapple
1 serrano peppers
2 garlic cloves
3/4 cup pineapple juice
1/4 cup vinegar
2 tbsp brown sugar
1 tbsp paprika
Pan-roasted chicken with pineapple-chile glaze is a vibrant and flavorful dish that combines juicy chicken thighs with a sweet and tangy pineapple glaze, spiced up with serrano peppers. The glaze, enriched with ground cumin, red pepper, and paprika, adds a delightful kick to the tender chicken, making it a perfect recipe for a family dinner or a special occasion.
Instructions:
- In a small bowl, mix together the coriander leaves, ground cumin, red pepper, salt, and black pepper.
- Rub this spice mixture evenly over the chicken thighs. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting the chicken.
- Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin side down.
- Sear the chicken thighs for about 5-6 minutes, or until the skin is golden brown and crispy.
- Flip the chicken thighs and sear for an additional 3-4 minutes on the other side.
- Transfer the skillet to the preheated oven to finish cooking. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, prepare the glaze. In a medium saucepan over medium heat, combine the pineapple chunks, chopped serrano pepper, and minced garlic.
- Cook for about 5 minutes, stirring occasionally, until the pineapple starts to release its juices.
- Add the pineapple juice, vinegar, brown sugar, and paprika to the saucepan.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the mixture thickens to a glaze-like consistency.
- Use an immersion blender or transfer the mixture to a blender and blend until smooth. Return to the saucepan and keep warm over low heat.
- Once the chicken is fully cooked, remove it from the oven. Generously brush the pineapple-chile glaze over each piece of chicken.
- Return the glazed chicken to the oven and broil for an additional 2-3 minutes, or until the glaze becomes bubbly and caramelized. Watch closely to prevent burning.
- Remove the skillet from the oven and let the chicken rest for a few minutes.
- Serve the pan-roasted chicken thighs hot, with extra pineapple-chile glaze on the side if desired.
Tips:
- Make sure to pat the chicken thighs dry with a paper towel before seasoning to ensure they get a nice sear.
- For a milder spice level, you can remove the seeds from the serrano peppers before adding them to the glaze.
- Allow the chicken to rest for a few minutes after cooking to retain its juices.
- If you don't have fresh pineapple, you can use canned pineapple, but be sure to use pineapple in its own juice, not syrup.
- Adjust the quantity of brown sugar according to your taste preference for sweetness.
Pan-roasted chicken with pineapple-chile glaze is a delightful fusion of sweet, tangy, and spicy flavors. The juicy chicken thighs are perfectly complemented by the vibrant glaze, making it a dish that is sure to impress. With its beautiful presentation and mouthwatering taste, this recipe will quickly become a favorite in your culinary repertoire.
Nutrition per serving
8 ServingsCalories 560kcal
Protein 40g
Carbohydrates 14g
Fiber 1.27g
Sugar 10g
Fat 40g
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