Cardamom Chicken with Salt and Pepper Crust

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 171 Calories

Ingredients

• 2 teaspoons honey
• 3 tablespoons soy sauce
• 4 cloves garlic, crushed
• 6 chicken thighs
• 2 tablespoons rice vinegar
• 0.75 teaspoon kosher salt
• 0.25 teaspoon ground cardamom
• 0.75 teaspoon freshly ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.

Step 3

Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.

Step 4

Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).