Crispy Ginger-Lime Chicken Thighs

I found this recipe on Martha Stewarts website and it's a family favorite! It's really easy to make, and tastes even better on the grill.
I throw some cilantro rice and some grilled pineapple to top it off. If you try it, I want to hear how you like it! (because I guarantee you will!)

Ingredients
1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder
4 scallions, minced
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
Directions
1.Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.

2.Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.

3.Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.