Spicy Chicken Thigh Recipe with Cucumber Avocado Salsa Recipe
If there’s one thing I learned when my kids became involved in weeknight activities was that any form of “gourmet” cooking is out. Easy, quick and healthy recipes, such as these chicken thighs with a quick cucumber avocado salsa, fit the bill. Complicated meals won’t do when we are trying to squeeze dinner between soccer practice and kung-fu class, my husband and I playing tag-team drivers as we tote water bottles, herd kids into separate cars and try to keep our cool as our kids search for their misplaced shin guards and kung-fu belts. Good times.
The most difficult part of this recipe is not tossing every second piece of avocado into your mouth while making the salsa. Other than that, there is nothing more complicated than tossing boneless, skinless chicken thighs into a simple spice mixture and chopping up some fresh vegetables for the salsa. If you line the baking sheet with foil before you cook the chicken (10 minutes, tops, under the broiler), then clean-up will be just as easy as the cooking. Prepare the salsa while the chicken cooks.
Have you done the math yet? Yep, 15 minutes or less, from start to finish. Pair the chicken with some cooked quinoa or rice, which can be prepared earlier in the day. Not only is this dish quick, easy and darn tasty, but it is also very healthy.
I’d wax on a little longer about the slight spiciness of the chicken and the fresh, slightly sweet and tangy salsa, but I need to rush off to soccer practice. Over and out.
The recipe:
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.
The salsa:
In a medium bowl, stir together cucumber, red bell pepper, avocado, lime juice, cilantro and honey. Set aside.
Serve the chicken with the salsa.
- Other quick and easy chicken thigh recipes:
- Cookin’ Canuck’s Grilled Lemon & Rosemary Chicken
- Creative Culinary’s Spiced Honey Brushed Chicken Thighs
- Simply Delicious’ “Butter Chicken” Grilled Chicken Thighs
- Dine & Dish’s Oven Baked Teriyaki Chicken Thighs
- Spicy Chicken Thighs with Cucumber Avocado Salsa
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The salsa:
- 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
- The chicken:
- 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.
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