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




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

1 chicken thigh & 1/2 cup salad
323 calories; protein 27.3g; carbohydrates 5.2g; dietary fiber 1.5g; sugars 1.5g; fat 21.1g; saturated fat 4.4g; cholesterol 94.4mg; vitamin a iu 490.3IU; vitamin c 4.4mg; folate 22.9mcg; calcium 52.1mg; iron 2.9mg; magnesium 38.2mg; potassium 358mg; sodium 520.3mg; thiamin 0.1mg.

1/2 vegetable, 4 lean meat, 2 fat