For an extra layer of flavor, try adding a pinch of red pepper flakes to the marinade. Using high-quality soy sauce and freshly ground spices will significantly enhance the overall taste of the dish. Serve with steamed rice and your favorite vegetables for a complete and satisfying meal. If you don't have rice vinegar, apple cider vinegar can be used as a substitute. Bone-in, skin-on chicken thighs will yield the most flavorful and juicy results, but boneless, skinless thighs can also be used - adjust cooking time accordingly.
Cardamom Chicken with Salt and Pepper Crust
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME4 hrs 55 mins
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SERVING6 People
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VIEWS259
Elevate your weeknight dinner with this surprisingly simple yet intensely flavorful Cardamom Chicken. A vibrant marinade kissed with cardamom gives way to a crispy, impeccably seasoned salt and pepper crust. It's a testament to the magic that happens when simplicity meets quality ingredients.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol59 mg
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Fiber0 g
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Protein17 g
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Saturated Fat3 g
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Sodium744 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a resealable plastic bag or non-reactive container, combine the crushed garlic, soy sauce, rice vinegar, honey, and ground cardamom. (5 minutes)
02 Step
Recipe View Add the chicken thighs to the marinade, ensuring they are well coated. Press out any excess air if using a bag, and seal. (2 minutes)
03 Step
Recipe View Marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (4 hours - overnight)
04 Step
Recipe View Preheat your oven to 400 degrees F (200 degrees C). (10 minutes)
05 Step
Recipe View Remove the chicken from the marinade, discarding any excess marinade. Place the chicken thighs on a broiling pan or a baking sheet lined with parchment paper for easy cleanup. (3 minutes)
06 Step
Recipe View Generously season the chicken with kosher salt and freshly ground black pepper. Ensure an even coating for that perfect crust. (2 minutes)
07 Step
Recipe View Roast in the preheated oven for approximately 40 minutes, or until the chicken is beautifully browned, the skin is crisp (if using skin-on), and the internal temperature reaches 165 degrees F (74 degrees C). A meat thermometer inserted into the thickest part of the thigh will ensure accuracy. (40 minutes)
08 Step
Recipe View Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute, resulting in a more tender and flavorful dish. (10 minutes)
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Daren Stiedemann
Apr 28, 2025I was skeptical about the simple salt and pepper crust, but it really works! The chicken was so flavorful.
Lessie Ledner
Nov 8, 2024I love how simple yet flavorful this dish is!
Rosie Wuckert
Apr 14, 2024This recipe is a keeper! The cardamom adds such a unique and delicious flavor.
Micah Kassulke
Feb 3, 2024I added a pinch of red pepper flakes for a little heat. It was perfect!
Maxine Kutch
Dec 31, 2023Used boneless, skinless thighs and it still turned out great. Cooked slightly less time though.
Deon Franey
Dec 16, 2023My husband said it's the best chicken he's ever had!
Estefania Huel
Nov 24, 2023Easy to follow and the results are amazing. My family loved it!
Norma Kozey
Aug 30, 2023Marinating overnight is a must! The chicken was incredibly tender and juicy.