Another quiet evening planned and I wanted a quick dinner before I got into full relax mode. Since I had a few days of ham I thought chicken was in order. I don’t make a chicken all that often because I ate way too much if it in and right out of college but chicken thighs at least have more flavor than traditional chicken breasts. They are also often much cheaper than chicken breasts, I found a package of organic thighs at the grocery store on Saturday. Way to go for a big box grocery store finally carrying more organic and affordable meat. This made a nice batch of leftovers that I can enjoy for lunches for the next few days. On the side I ate up the rest of the strawberry spinach salad with Sesame-Poppy seed dressing and a bit of sparkling water with Pom Wonderful and lime.
While I prepped dinner Clifford inhaled is food in about 2.2 seconds and then proceeded to ram his toy into my leg until I played fetch for at least a few minutes 
He then refused to go outside into our mud pit of a yard since it is pouring out. Such a wuss!
Ingredients
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder
- 4 scallions, minced
- Coarse salt and ground pepper
- 8 bone-in, skin-on chicken thighs (I couldn’t find thighs with skin on at the grocery store on Saturday)
Directions
- 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 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 of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.
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