Rum and Chile Roasted Chicken Thighs With Pineapple

Step 1

In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.

Step 2

Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.

Step 3

Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.

Step 4

Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.

Step 5

Serve chicken and pineapple coated with pan drippings, with lemon wedges.