Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad
Try this Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper to taste
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 3 tsp chili powder
- 1 jalapeã±o, seeded and diced
- 8 chicken thighs bone-in with skin
- 3 tbsp lime zest
- 2 tsp coarse salt
- 4 cups chopped pineapple
- 3 cups chopped english cucumber
- Carbohydrate 163.94914000692 g
- Cholesterol 0 mg
- Fat 1.52821500011644 g
- Fiber 11.3448002226273 g
- Protein 5.06904000059327 g
- Saturated Fat 0.184437000015221 g
- Serving Size 1 1 recipe (1061g)
- Sodium 4775.90556547739 mg
- Sugar 152.604339784292 g
- Trans Fat 0.49613750006201 g
- Calories 626 calories
Turn oven to broil, set the highest rack about 4 inches from the top broiler.On a large, shallow rimmed, baking sheet mix together the chili powder, 2 tsp of salt, and the lime zest.Rub the chicken thighs with the mixture and arrange skin side down. Broil for 5 minutes, then turn and broil for 8 minutes, or until the skin has crisped and the chicken is cooked through.Meanwhile combine the pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine. Season with salt and pepper to taste. Serve alongside the chicken thighs.Enjoy!
