Under 30 Minutes

Under 30 Minutes

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.

Source
Everyday Food, May 2012
Broiled Chicken Thighs with Pineapple-Cucumber Salad
Photography: Johnny Miller
  • prep 15 mins
  • total time 25 mins
  • servings 4

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 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. Step 2

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

  3. Step 3

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

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Reviews (3)

  • lisa weston
    29 Apr, 2013

    oh my heavens!! this was so flavorful!! my husband and i were dragging our chicken through the seasonings in the pan!! the salad was the perfect side dish - light and just the right blend of flavors. i will be making this again and again!
  • mjashby
    3 Jun, 2012

    Great summer dinner. The cucumber pineapple salad is amazing!
  • eMerlin2
    20 May, 2012

    Another great recipe. It's simple and refreshing.
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