8 Servings 55 min Cook
1 Tsp Coriander Seed
1 Tsp, ground Cumin
1/2 Tsp Cayenne Pepper
64 Oz Chicken Leg
1 Dash Salt
1 Dash Pepper
1 Tbsp Vegetable Oil
1/2 Fruit Pineapple
1 Pepper Serrano Pepper
2 Cloves, minced Garlic
3/4 Cup Pineapple Juice
1/4 Cup Vinegar
2 Tbsp Brown Sugar
1 Tbsp Paprika
Place a rack in upper third of oven; preheat to 425 degrees F.
Mix coriander, cumin, and cayenne in a small bowl.
Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat.
Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes.
Transfer chicken to a plate and arrange pineapple slices in pan.
Place chicken, skin side up, on top.
Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F, 40–45 minutes.
Meanwhile, bring serrano pepper, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze.
Transfer chicken and pineapple to a cutting board; let rest 10 minutes.
Serve chicken and pineapple with any juices from skillet alongside.
