Roasted Chicken with Cocoa-Mild Chili Crust and Corn Croutons with Balsamic Spring Onions

Name: Roasted Chicken with Cocoa-Mild Chili Crust and Corn Croutons with Balsamic Spring Onions
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 8 pieces (about 2.6 lb) bone-in, skin-on chicken thighs; 2 tbsp unsweetened cocoa powder; 1 tbsp sweet paprika; 2 tsp ground ancho chili; 1 tsp garlic powder; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 tbsp honey; 3 tbsp balsamic vinegar; 10.5 oz spring onions; 7.75 oz firm cornbread; 1.5 tbsp butter; 1 tbsp fresh thyme; 1/4 cup chicken stock; 2 tbsp fresh parsley

An original baked chicken recipe with an aromatic cocoa, mild chili, and herb crust, served with crispy corn croutons and balsamic-glazed spring onions. It balances toasted notes, gentle sweetness, and bright acidity in an elegant yet approachable dish.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 8 pieces (approx. 1.2 kg) bone-in, skin-on chicken thighs (secar well with papel of cocina)
12 12 g unsweetened cocoa powder (for the crust)
6 6 g sweet paprika (aporta color and dulzor)
4 4 g ground ancho chili (suave and aromático)
3 3 g garlic powder
1 1 g dried oregano
8 8 g salt (divided)
2 2 g black pepper (freshly ground, divided)
45 45 ml olive oil (divided)
15 15 ml honey (for equilibrar the cacao)
45 45 ml balsamic vinegar (divided)
300 300 g spring onions (whole, recortadas si son muy largas)
220 220 g firm cornbread (cut diced of 2 cm)
20 20 g butter (derretida)
4 4 g fresh thyme (solo the leaves)
60 60 ml chicken stock (for desglasar and dar jugosidad)
8 8 g fresh parsley (chopped fino, for terminar)

Nutrition facts

per serving

545 kcal

Calories

36 g

Protein

19 g

Carbs

34 g

Fat

2.5 g

Fiber

16.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 425°F / 220°C. Lightly grease a large baking tray or baking dish with a little of the olive oil.
2
In a small bowl, mix the cocoa powder, sweet paprika, ground ancho chili, garlic powder, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil, the honey, and 1 tablespoon balsamic vinegar until a thick paste forms.
3
Pat the chicken thighs dry and rub them all over with the cocoa-chili paste. Arrange them on the tray skin-side up.
4
In another bowl, toss the spring onions with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and a little black pepper. Arrange them around the chicken.
5
Roast the chicken and spring onions for 20 minutes at 425°F / 220°C.
6
Meanwhile, toss the cornbread cubes with the melted butter, fresh thyme leaves, the remaining 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and the rest of the black pepper.
7
Carefully remove the tray from the oven, turn the spring onions so they glaze evenly, and add the cornbread cubes around the chicken. Pour the chicken stock into the bottom of the tray without wetting the chicken skin directly.
8
Return the tray to the oven and roast for 15 more minutes at 425°F / 220°C, or until the chicken is deeply browned and reaches a safe internal temperature of 165°F / 74°C, and the cornbread croutons are crisp at the edges.
9
Let the chicken rest for 5 minutes out of the oven. Finish with the chopped fresh parsley over the chicken, spring onions, and croutons.
10
Serve hot, making sure each plate gets chicken, balsamic spring onions, corn croutons, and some of the pan juices.

Chef tips

If your cornbread is very soft, toast it for 5 minutes before using so it holds its shape better. You can also switch on the broiler for 1 to 2 minutes at the end to deepen the browning, watching closely so the cocoa does not burn.

Substitutions

You can substitute the spring onions with red onion wedges. Fresh thyme can be replaced with a smaller amount of chopped rosemary. If you do not have ground ancho chili, use a mild mix of paprika and a pinch of chili powder.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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