Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad
Crispy yet tender chicken thighs pair perfectly with a cool and refreshing pineapple cucumber salad.
recipe adapted from Martha Stewart
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Scale
Ingredients
- 8 chicken thighs, bone-in with skin
- 3 tsp chili powder
- 3 tbsp lime zest
- 2 tsp coarse salt
- 2 tbsp lime juice
- 4 cups chopped pineapple
- 3 cups chopped english cucumber
- 1 jalapeño, seeded and diced
- 2 tbsp chopped cilantro
- salt and pepper to taste
Instructions
- Turn oven to broil, set the highest rack about 4 inches from the top broiler.
- On a large, shallow rimmed, baking sheet mix together the chili powder, 2 tsp of salt, and the lime zest.
- Rub the chicken thighs with the mixture and arrange skin side down. Broil for 5 minutes, then turn and broil for 8 minutes, or until the skin has crisped and the chicken is cooked through.
- Meanwhile combine the pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine. Season with salt and pepper to taste. Serve alongside the chicken thighs.
- Enjoy!
Notes
Prep all ingredients before hand to finish the recipe in just 15 minutes!
Keywords: chicken thighs, lime, jalapeno chili, pineapple, cucumber
