Spicy Chicken Thighs With Cucumber Avocado Salsa
This recipe pairs succulent broiled chicken thighs with a vibrant cucumber-avocado salsa that's bursting with refreshing flavors. The juicy crunch of diced cucumbers and red bell pepper combines harmoniously with creamy avocado, all brightened up by a zesty lime dressing. The chicken thighs are perfectly spiced with ancho chile, cumin, and a hint of lime zest, lending a delightful balance to the dish. Get ready for a delightful and satisfying meal that's quick and easy to prepare.
— Constant Cookbook
Ingredients
- 1 1/2 cups diced cucumber (1/4 inch pieces)
- 3/4 cup diced red bell pepper (1/4 inch pieces)
- 1 avocado, peeled and cut into 1/2-inch pieces
- 3 tsp fresh lime juice
- 2 tsp honey
- 2 tbsp minced cilantro
- 8 boneless, skinless chicken thighs
- 2 tsp ancho chile pepper
- 2 tsp ground cumin
- 1 1/2 tsp grated lime zest
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- The Salsa:
- In a medium bowl, stir together cucumber, red bell pepper, avocado, lime juice, honey and cilantro. Set aside.
- The Chicken:
- Preheat broiler and set the oven rack in the upper third of the oven.. Line a baking sheet with foil and place a wire rack on top of the foil. Lightly coat the rack with cooking spray.
- In a small bowl, stir together ancho chile pepper, cumin, lime zest, salt and pepper. Add chicken thighs and toss to coat. Space the chicken thighs evenly on the wire rack. Place the chicken under the broiler and cook until the chicken is just cooked through, 4 to 5 minutes per side.
- Serve the chicken with the salsa.
Yield
Serves 4
Nutrition
- Serving Size: 2 Chicken Thighs + 1/4 of Salsa
- Calories: 388 kcal
- Carbohydrate Content: 13 g
- Protein Content: 46 g
- Fat Content: 17 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 215 mg
- Sodium Content: 502 mg
- Fiber Content: 5 g
- Sugar Content: 6 g
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