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Broiled Chicken Thighs with Pineapple-Cucumber Salad


Quick-cooking chicken thighs are a great value and full of flavor. Just add a bright, cool salad.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
  • 2 teaspoons chili powder
  • Coarse salt and ground pepper
  • 8 bone-in, skin-on chicken thighs
  • 1/2 pineapple, chopped (4 cups)
  • 1 English cucumber, cut into 1/4-inch slices (3 cups)
  • 1/4 cup fresh cilantro leaves


  1. Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.

  2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.

  3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

Cook's Notes

Shopping Tip
Chicken thighs are cheaper than breasts. When you spot a sale, buy extra and freeze them, wrapped, up to 9 months.

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