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Crispy Rhubarb Chicken with Lemon Recipe

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4.1 from 45 reviews

This Crispy Rhubarb Chicken with Lemon recipe combines the tangy brightness of rhubarb and lemon with smoky, sweet, and savory flavors from a unique marinade. The chicken thighs are marinated, seared to crispy perfection, and finished in the oven with caramelized shallots and rhubarb for a well-balanced and flavorful dish that’s perfect for a comforting yet elevated weeknight dinner.

Ingredients

Marinade and Chicken

  • 1/4 cup smoky BBQ sauce (chipotle or mesquite-style, gluten-free, not too sweet)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2/3 cup chopped rhubarb (about 1–2 medium stalks)
  • 2 garlic cloves, minced or grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ½ pounds bone-in, skin-on chicken thighs (about 3 large or 5 small thighs) – boneless skinless chicken thighs may be used (see notes)
  • Kosher salt and pepper (for seasoning chicken before marinating)
  • 1 lemon, thinly sliced
  • Oil for searing (such as olive oil)

Sauté and Garnish

  • 2 large shallots, quartered (or substitute with onions)
  • Fresh thyme or tarragon (for garnish)
  • Crispy rhubarb shavings (optional, for topping)

Instructions

  1. Marinate the Chicken: In a blender or small food processor, combine smoky BBQ sauce, balsamic vinegar, olive oil, maple syrup, chopped rhubarb (except reserved), minced garlic, kosher salt, and black pepper. Blend until mostly smooth to create the marinade.
  2. Season and Refrigerate: Pat the chicken thighs dry with paper towels. Lightly season both sides with kosher salt and black pepper. Place the chicken in a bowl or zip-top bag, pour the marinade over, and refrigerate for at least 1 hour or up to overnight for deeper flavor.
  3. Preheat and Sear: Preheat your oven to 375°F (190°C). Heat an oven-safe skillet, preferably cast iron, over medium-high heat with a drizzle of olive oil. Remove chicken from the marinade, reserving the marinade for later. Sear the chicken skin-side down for 4–5 minutes until the skin is golden and crispy. Flip and sear the other side for 1–2 minutes. Transfer chicken temporarily to a plate.
  4. Sauté Shallots and Rhubarb (Optional): In the same hot skillet, add quartered shallots and the reserved chopped rhubarb. Sauté for 3–4 minutes until shallots turn lightly golden and rhubarb softens, adding a caramelized depth. Remove and add them to the plate with the chicken.
  5. Simmer Marinade: Pour the reserved marinade into the skillet, scraping up browned bits from the bottom. Let it simmer for 1–2 minutes to thicken slightly.
  6. Prepare for Baking: Nestle the seared chicken back into the skillet. Top each piece with a lemon slice and scatter the sautéed shallots and rhubarb (or raw onions if skipping the sauté step) around it. Season with salt and pepper. Transfer the skillet to the preheated oven and bake for 15 minutes.
  7. Baste and Continue Baking: Remove the skillet from the oven, baste the chicken with pan juices or any extra marinade. Return to the oven and bake for an additional 10–15 minutes, or until the internal temperature reaches 165°F. For juicier, tender chicken with well-rendered skin, aim for 170–175°F.
  8. Rest the Chicken: Remove the chicken from the oven and let it rest uncovered for 5 minutes. This allows the juices to redistribute, ensuring moist meat.
  9. Serve: Spoon the pan juices over the chicken just before serving. Optionally, top with crispy rhubarb shavings and sprinkle fresh thyme or tarragon on top. Serve warm alongside roasted shallots.

Notes

  • If using boneless skinless chicken thighs, reduce oven baking time to 10–12 minutes after searing, checking for doneness at 165°F internal temperature.
  • Crispy rhubarb shavings can be made by thinly slicing rhubarb and baking or frying until crisp, adding a crunchy texture contrast.
  • Shallots can be substituted with onions if needed; cooking times remain similar.
  • Ensure to pat chicken dry before seasoning and searing to achieve maximum crispiness on the skin.
  • Use a cast iron skillet or oven-safe pan to allow seamless transition from stovetop searing to oven baking.

Find it online: https://justsosavory.com/crispy-rhubarb-chicken-with-lemon-recipe/