The cumin-and-coriander rub in this grilled chicken thigh recipe pairs deliciously with a minty cucumber salad. Chicken thighs can vary widely in size. Ask your butcher to hand-select 4 large thighs for this recipe. If you can only find small chicken thighs, cook 2 per person and reduce the grill time slightly. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. (No grill? See broiler variation.)

  • Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and 1/4 teaspoon salt in a medium bowl. Set aside.

  • Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 tablespoon oil, coriander and cumin. Rub the mixture on both sides of each chicken thigh.

  • Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 3 to 5 minutes per side. Serve the chicken with the cucumber salad.


Broiler Variation: Coat a broiler pan with cooking spray and place the seasoned chicken thighs on it. Broil 3 to 4 inches from the heat source until no longer pink in the middle, 5 to 6 minutes per side.

Nutrition Facts

323 calories; 21.1 g total fat; 4.4 g saturated fat; 94 mg cholesterol; 520 mg sodium. 358 mg potassium; 5.2 g carbohydrates; 1.5 g fiber; 2 g sugar; 27.3 g protein; 490 IU vitamin a iu; 4 mg vitamin c; 23 mcg folate; 52 mg calcium; 3 mg iron; 38 mg magnesium;