Cardamom Chicken with Salt and Pepper Crust

Cardamom Chicken with Salt and Pepper Crust

59
DARLA 7

"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."

Ingredients

4 h 55 m servings 171 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Place the 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, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
  3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

59
  1. 76 Ratings

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I love cardamom so I thought I'd give this recipe a try, especially since everyone else seems to love it. The combination of flavors was just wrong. In fact, I didn't like the smell or taste ...

Delicious and flavorful. I didn't make any major alterations with this recipe, other than probably going heavier on the spices that the recipes calls for and marinating this for probably close t...

This was very good--very moist and flavorful. I increased the amount of cardamom to 3/4 tsp, so it had a stronger cardamom taste. It still could have used more. I also reccomend cooking the c...