Really enjoyable spring recipe. Great way to use rhubarb. The salsa is a favorite. It must sit for 20-30 min at least, to let the flavors meld and sink into the rhubarb. I've made this recipe several times, usually with the recommended chicken thighs. If you like it spicy I would add more peppers. The most recent time I tried it with chicken breast filets and marinated them for about an hour before baking. So delicious.
Anonymous
Victoria, Canada
4/30/2019
I make this sauce for boneless/skinless chicken thighs all the time, and use my gas grill. I use the entire green onion, and for 6 thighs 1 each habanero, serrano and jalapeno peppers, incl. seeds. I thought the Rhubarb Salsa was good, but not sure it was worth it for the labor intensive chopping of Rhubarb?
wogdog
Seattle, WA
6/6/2017
I made the rhubarb salsa following the recipe and used it for halibut and later for salmon. Both great - a great way to use up rhubarb from the garden in a non-sweet way.
ninadg
8/25/2016
As another reviewer suggested, I used skinless thighs and reduced the heat to 425. Although all the oil helps keep the chicken moist, I thought the sauce was too runny and next time I would double all the solid ingredients in it. For the salsa (really more of a relish), my rhubarb was quite tough, so I sautéed it a bit in lime juice. The cucumber I had seemed a little bitter, so I only used half a cup. I would make this again because it is unusual, but it isn't my favorite spicy chicken recipe.
foodexplorer
Anchorage, AK
6/18/2016
As another reviewer suggested, I used skinless thighs and reduced the heat to 425. Although all the oil helps keep the chicken moist, I thought the sauce was too runny and next time I would double all the solid ingredients in it. For the salsa (really more of a relish), my rhubarb was quite tough, so I sautéed it a bit in lime juice. The cucumber I had seemed a little bitter, so I only used half a cup. I would make this again because it is unusual, but it isn't my favorite spicy chicken recipe.
foodexplorer
Anchorage, AK
6/18/2016
A definite keeper. I too used the entire scallion and used about half the habanero seeds. We also grilled the chicken instead of baking, why heat up the kitchen during the summer months, very tender and juicy (with skin on). Now trying this with salmon. The rhubarb needs to sit for a while in the honey to break down the tartness, much like tenderizing red onions with a bit of sugar, which really mellows the sharp taste. This is my new summer dish for 2016.
robynfromco
Colorado
5/11/2016
I thought the salsa was fresh and unique. Although, I did end up adding minced serrano pepper, and extra lime to the salsa. The color was fantastic because I was able to find a fresh ruby colored rhubarb. I also used the rub/sauce on a pork brisket instead of chicken. In addition, because I had an abundance of scallions, I used the entire scallion instead of just the whites. I cooked the brisket at 300 degrees F for three hours. The juice was quite tasty on the pork. I will try this recipe on chicken.
rosekach
Salem, OR
5/9/2016
Chicken was dry and not as spicy as I would have liked. The salsa was missing a component, and was not well balanced.
starchgirl
Cleveland
6/4/2015
I have made this recipe several times. It is great. I recommend doubling the sauce and reserving a portion to baste halfway through cooking. This avoids having charred sauce Son the pan and keeps the chicken super moist.I'm not in love with the cucumber-rhubarb salsa. The raw rhubarb is a little too astringent for my taste. I served it with a mango avocado salsa instead.
Anonymous
California
12/14/2014
AMAZING...everyone loved it in our family (adults, teenagers and kids). This will go on our 'go to' list of great dishes for the family and/or company.
rgeier
5/11/2014
Made this with a few small changes. Used boneless skinless chicken thighs (cooked 20 min, did not broil), 3 garlic cloves (instead of 2), and juice of 3/4 of a lime. Served with rice. I think I would have liked it more without the honey in the salsa. Next time I'll leave it out. The habanero pepper packed a punch--was pretty spicy but I loved it! Going on regular rotation.
himjulgi
Western Mass
4/22/2014
Followed recipe exactly. I loved this method of cooking the chicken; the skin was nice and crispy and the meat was very tender. I'm not sure the marinade and the rhubarb salsa complimented each other in any special or amazing way, but they were definitely good together. This was a fun way to use rhubarb. Served with the radish and chive orzo salad on this site, on a bed of greens.
lschmidt
Portland, OR
4/14/2014
Amazing and yummy! Rhubarb salsa was such a refreshing addition to the tasty chicken. Followed the recipe except used boneless thighs. Reduced cooking time and chicken was tender moist and flavorful.
Suecq
Fremont, CA
3/27/2014
Super delicious, sweet & savory dinner. I substitute celery for the rhubarb, just because rhubarb isn't consistently available in my neighborhood. It definitely adds an earthy flavor against the sweet, light dressing of honey and lime juice.
HellsBellsworth
NY, NY
12/16/2012
I toned down the heat and did not make the salsa, but this is a different and very flavorful rendition of baked chicken, a nice addition to the recipe box. The method would be a winner with other sauces, too.
tcriggs
11/8/2012
