Roast Chicken Thighs With Mumbo Sauce

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

Chicken:

6 bone-in, skin-on chicken thighs (3 pounds total), trimmed of excess fat, if desired

Fine salt

Freshly ground black pepper

Salt

1 teaspoon neutral oil, such as canola or peanut

1 tablespoon minced or finely grated fresh ginger

1 cup ketchup

1/2 cup pineapple juice

1/4 cup gochujang (see Where to buy)

1/4 cup granulated sugar

2 tablespoons apple cider vinegar

2 tablespoons honey

2 tablespoons soy sauce, preferably reduced-sodium

1/8 teaspoon cayenne pepper

1 tablespoon fresh lemon juice (from 1/2 lemon)

Fine salt

Instructions

Step 1

Make the chicken: Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

Line a large sheet pan with foil or parchment paper, and set a wire rack on top. Pat the chicken dry, and lightly sprinkle both sides with salt and black pepper. Transfer the thighs to the wire rack, skin side up and evenly spaced. Roast for 30 to 35 minutes, or until the skin is somewhat browned and crisp, and an instant-read thermometer inserted into the thickest part of each thigh away from the bone registers at least 165 degrees.

Step 3

Make the mumbo sauce: While the chicken is roasting, in a medium (3-quart) saucepan over medium heat, heat the oil until shimmering. Add the ginger and cook, stirring once or twice, until fragrant, 30 to 60 seconds. Add the ketchup, pineapple juice, gochujang, sugar, vinegar, honey, soy sauce and cayenne pepper, and stir to combine. Bring to a simmer, and cook until the sugar dissolves and the sauce thickens slightly, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Taste, and season with salt, as desired. You should have about 1 1/2 cups.

Step 4

Glaze the chicken: Remove the chicken from the oven. Carefully raise the rack 5 to 6 inches away from the broiling element, and preheat the broiler to HIGH. Brush the chicken with some of the mumbo sauce and broil for 1 minute, or until the sauce bubbles on the skin of the chicken. Repeat twice more to build up a nice glaze. (It’s okay if the chicken chars in spots, but keep a watchful eye. You will not use all the sauce.) Serve hot, with the remaining sauce on the side, or reserve it for another use.

Notes

Substitutions

Pineapple juice >> orange juice.

Granulated sugar >> brown sugar.

Apple cider vinegar >> white wine vinegar or rice vinegar.

Honey >> agave or maple syrup.

Soy sauce >> tamari or coconut aminos.

Gluten-free? >> Use gluten-free tamari and gluten-free gochujang.

Nutrition

• Taille de Portion: Per serving (1 thigh plu
• Calories: 554
• Lipides Totaux: 40 g
• Lipides Saturés: 12 g
• Cholestérol: 200 mg
• Sodium: 563 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 10 g
• Protéines: 34 g