Cardamom Chicken with Salt and Pepper Crust

Name: Cardamom Chicken with Salt and Pepper Crust
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.75 tsp Black Pepper; 6 whole Chicken Thigh; 4 whole Garlic; 0.25 tsp Ground Cardamom; 2 tsp Honey; 2 tbsp Rice Vinegar; 0.75 tsp Salt; 3 tbsp Soy Sauce

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 High-Protein 💪Low-Carb Halal 🕌Comfort-Food Clean Eating

Cardamom Chicken with Salt and Pepper Crust pairs juicy, marinated thighs with a fragrant blend of garlic, soy, rice vinegar, and honey, then roasts them until the skin turns crackly and well-seasoned. The warm spice of cardamom lifts the savory-sweet marinade, making each bite aromatic and satisfying—perfect for a cozy weeknight dinner or relaxed weekend meal.

Prep10 mins
Cook45 mins
Serves6
DifficultyEasy

1

Put the garlic, soy sauce, rice vinegar, honey, and cardamom into a resealable plastic bag. Add the chicken thighs to the bag and squeeze to coat them. 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).
3

Take the chicken out of the marinade and discard the excess marinade. Set the chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
4

Roast in the preheated oven until the 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 register at least 165 degrees F (74 degrees C).