Spicy Chicken Thighs with Summer Squash
Photo: Annabelle Breakey; Styling: Fanny Pan
A metal cooling rack set in a rimmed baking sheet makes bi-level cooking possible--squash below, chicken above--so the meat's glaze stays nicely charred, while the juices drip into and moisten the squash.
How to Make It
Step 1
1
Preheat broiler with oven rack 3 to 4 in. from heat. Set a metal cooling rack in a 12- by 17-in. rimmed baking sheet and coat lightly with oil.
Step 2
2
Remove cooling rack and put squash on baking sheet. Sprinkle with 3 tbsp. oil, 1/4 tsp. salt, and the pepper; toss to coat. Spread squash in a single layer and set cooling rack on top, nudging squash aside as needed so rack lies even.
Step 3
3
In a large bowl, combine remaining 1/2 tsp. salt with the curry powder, garlic powder, smoked paprika, and cayenne. Set aside 1 1/2 tsp. spice mix.
Step 4
4
Add remaining 1 tbsp. oil and the chicken thighs to large bowl and toss chicken to coat. Place spiced chicken smooth (skinned) side up on cooling rack over zucchini.
Step 5
5
Broil chicken and zucchini, turning chicken once, until starting to char at edges, about 16 minutes total.
Step 6
6
Meanwhile, make glaze: Whisk together reserved spice mix, honey, mustard, and vinegar in a small bowl.
Step 7
7
Remove chicken and zucchini from oven. Generously brush chicken with glaze. Return to oven and broil, smooth side up, until nicely charred and an instant-read thermometer registers 165° when inserted in thickest part, about 4 minutes. Remove rack of chicken from baking sheet and set aside.
Step 8
8
Return squash to oven and broil until most pieces are charred, 2 to 3 minutes more. Lift squash from juices and serve with chicken.
Ingredients
1/4 cup extra-virgin olive oil, divided, plus more for cooling rack
6 medium summer squash (about 1 1/2 lbs. total), sliced into 1/2-in. rounds
3/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 1/2 teaspoons each curry powder, garlic powder, and smoked paprika
1/8 teaspoon cayenne
1 1/2 pounds boned, skinned chicken thighs (5 to 8 pieces)
2 tablespoons honey
1 tablespoon each Dijon mustard and apple cider vinegar
Directions
Step 1
1
Preheat broiler with oven rack 3 to 4 in. from heat. Set a metal cooling rack in a 12- by 17-in. rimmed baking sheet and coat lightly with oil.
Step 2
2
Remove cooling rack and put squash on baking sheet. Sprinkle with 3 tbsp. oil, 1/4 tsp. salt, and the pepper; toss to coat. Spread squash in a single layer and set cooling rack on top, nudging squash aside as needed so rack lies even.
Step 3
3
In a large bowl, combine remaining 1/2 tsp. salt with the curry powder, garlic powder, smoked paprika, and cayenne. Set aside 1 1/2 tsp. spice mix.
Step 4
4
Add remaining 1 tbsp. oil and the chicken thighs to large bowl and toss chicken to coat. Place spiced chicken smooth (skinned) side up on cooling rack over zucchini.
Step 5
5
Broil chicken and zucchini, turning chicken once, until starting to char at edges, about 16 minutes total.
Step 6
6
Meanwhile, make glaze: Whisk together reserved spice mix, honey, mustard, and vinegar in a small bowl.
Step 7
7
Remove chicken and zucchini from oven. Generously brush chicken with glaze. Return to oven and broil, smooth side up, until nicely charred and an instant-read thermometer registers 165° when inserted in thickest part, about 4 minutes. Remove rack of chicken from baking sheet and set aside.
Step 8
8
Return squash to oven and broil until most pieces are charred, 2 to 3 minutes more. Lift squash from juices and serve with chicken.
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