Cardamom Chicken with Salt and Pepper Crust Recipe -
Cardamom Chicken with Salt and Pepper Crust Recipe
  • READY IN ABOUT 5 hrs

Cardamom Chicken with Salt and Pepper Crust

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    4 hrs 55 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2005

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 to 24 hours. This is so tasty moist. I've had this hot and cold and it's perfect either way. Thank you for the recipe. Oh yes. and I used chicken breasts instead of thighs.

Most Helpful Critical Review
Mar 11, 2006

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 of the marinade, but I thought maybe combining it with the chicken and cooking it would help. It didn't. It tasted exacly the same. After a couple of forced bites, everyone at the table agreed that it was just inedible, and we threw the rest away. It's a rare meal that's so bad we can't even tolerate it. I followed the recipe exactly, so it must not be my family's type of thing.

Aug 10, 2005

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 chicken longer--I cooked it for 55 minutes, covering it with foil for the last 15.

Mar 13, 2006

I've never tried Cardamom before and was shocked at the price (I found it anywhere from $8 to $18 per bottle!) but went ahead & tried it for something new. My boyfriend wasn't nuts about it but did like it and wouldn't mind having it again (hey, at least he tried it!), I thought it was delicious!

Feb 28, 2007

This is a really nice recipe, and its easy to make ahead. I just put frozen chicken in a bag with the marinade ingredients and let it thaw with them in the fridge for a couple of days and it worked great.

Apr 01, 2006

Best Chicken Ever! I put too much salt on mine, but the color and the smells and the flavor is wonderful!! I let mine marinade over 24 hours, but it is so worth it. You probably don't need to marinade it that long, but it worked for me. Merci for the recipe! I cut mine down to three pieces of thigh using the calculator at the bottom. You can find cardamom inexpensive at the Indian/Asian grocery store.

Feb 06, 2007

Loved it!! I followed the recipe exactly and my family told me don't lose this recipe. DH wanted to know what spice I used. He had never heard of cardamom and I have only used it in baked goods but it gave the chicken a wonderful flavor. I will definately make this again and again.

Aug 17, 2010

You were so correct....don't be afraid to try this simple receipe. It is delicious. Unique and so very tasty and unique. WE LOVED IT! We used the coarse (large) sea salt and fresh group pepper and a few black peppercorns. AMAZING! Best new flavor I have tried this summer! THANK YOU for sharing this! :) Kind regards, Doug


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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