Grilled Chicken Thighs with Cucumber-Mint Salad

Grilled Chicken Thighs with Cucumber-Mint Salad

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From: EatingWell Magazine, May/June 2013

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups diced seeded English cucumber (about 1 large)
  • 6 tablespoons chopped fresh mint
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons white-wine vinegar
  • ¾ teaspoon salt, divided
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 large boneless, skinless chicken thighs (about 1¼ pounds), trimmed

Preparation

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  1. Preheat grill to medium-high. (No grill? See broiler variation.)
  2. Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and ¼ teaspoon salt in a medium bowl.
  3. Set aside.
  4. Mash garlic and the remaining ½ 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.
  5. Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165°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 information

  • Serving size: 1 chicken thigh & ½ cup salad
  • Per serving: 323 calories; 21 g fat(4 g sat); 1 g fiber; 5 g carbohydrates; 27 g protein; 23 mcg folate; 94 mg cholesterol; 2 g sugars; 0 g added sugars; 490 IU vitamin A; 4 mg vitamin C; 52 mg calcium; 3 mg iron; 520 mg sodium; 358 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 4 lean meat, 2 fat

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