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Broiled Chicken Thighs with Pineapple-Cucumber Salad

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.

Everyday Food, May 2012 http://www.marthastewart.com/900179/chicken-pineapple-cucumber-salad
4.833335
Rated
96.6667100(9)9
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 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

Directions

  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 Note

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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