Cardamom Chicken with Salt and Pepper Crust

Cardamom Chicken with Salt and Pepper Crust

DARLA

"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

4 h 55 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 60
  1. 78 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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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 ...

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 t...

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 c...

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...

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 wo...

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...

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...

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 pepp...

Excellent. This recipe was easy! The chicken was moist and delicious. My advice: make sure you spray the broiler pan or cookie sheet as the marinade made of a sticky clean up!

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