Thighs with Pineapple Cucumber Salad

Crispy and tender chicken thighs are paired perfectly with a cool, refreshing pineapple cucumber salad in this easy and flavorful recipe. The savory chicken is seasoned with chili powder and lime, while the sweet, tangy salad adds a refreshing balance to the dish. It’s a light, vibrant meal that’s perfect for dinner any day of the week.

Why You’ll Love This Recipe

This recipe combines bold flavors and contrasting textures for a truly satisfying meal. The chicken thighs are juicy and crispy, with a smoky kick from the chili powder, while the pineapple cucumber salad offers a cool, sweet, and tangy contrast. The fresh ingredients and simple preparation make this dish a quick and healthy option for a delicious dinner. Plus, the pineapple cucumber salad is a refreshing addition that lightens up the dish, making it perfect for a summer evening or when you want a flavorful yet light meal.

Ingredients

For the Chicken:

• 8 chicken thighs, bone-in with skin

• 3 tsp chili powder

• 3 tbsp lime zest

• 2 tsp salt

• 2 tbsp lime juice

For the Pineapple Cucumber Salad:

• 4 cups pineapple, freshly cut

• 3 cups English cucumber, freshly chopped

• 1 jalapeño, seeded and diced

• 2 tbsp cilantro, freshly chopped

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C), and set the highest rack in your oven about 4 inches from the top broiler.

2. Prepare the chicken: On a large, shallow rimmed baking sheet, mix together the chili powder, 2 teaspoons of salt, and lime zest. Rub the chicken thighs with the combined mixture and arrange them on the baking sheet, skin side down.

3. Roast the chicken: Roast the chicken for 15 minutes, then turn the thighs over and cook for an additional 5 minutes.

4. Broil for crispiness: Turn on the top broiler and cook for an additional 5 minutes, until the skin is crispy and the chicken reaches an internal temperature of 165°F.

5. Prepare the salad: While the chicken is cooking, combine the pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine and season with salt and pepper to taste.

6. Serve: Serve the pineapple cucumber salad alongside the crispy chicken thighs and enjoy!

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 25 minutes

• Calories: 301 kcal per serving

Variations

• Grilled Chicken: For an extra smoky flavor, grill the chicken thighs instead of roasting them. Just season them the same way and cook on medium heat until the internal temperature reaches 165°F.

• Vegan Option: Substitute the chicken with roasted tofu or tempeh for a plant-based version of this dish.

• Add More Veggies: You can add additional vegetables to the salad, like red bell pepper or red onion, for extra color and crunch.

• Extra Spice: If you like more heat, add more jalapeño or even a pinch of cayenne pepper to the chicken seasoning.

Storage/Reheating

• Storage: Store any leftover chicken thighs and salad in separate airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. The salad is best served fresh but can be kept in the fridge for up to 1 day.

• Freezing: You can freeze the cooked chicken thighs for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

FAQs

1. Can I use boneless chicken thighs for this recipe?

Yes, you can use boneless chicken thighs. They will cook a little faster, so adjust the roasting time accordingly.

2. Can I substitute the pineapple in the salad?

Yes, you can substitute pineapple with other fruits like mango, watermelon, or even citrus for a different flavor.

3. How do I make the chicken even crispier?

To make the chicken extra crispy, broil the chicken for an additional 2-3 minutes, watching carefully to avoid burning.

4. Can I make the salad ahead of time?

You can prepare the salad ahead of time, but it’s best to assemble it just before serving to keep the cucumbers and pineapple fresh and crisp.

5. Can I use frozen chicken thighs?

While fresh is best, you can use frozen chicken thighs if necessary. Just be sure to fully thaw them before cooking, and adjust the cooking time accordingly.

6. Can I skip the jalapeño in the salad?

Yes, you can skip the jalapeño if you prefer a milder salad. You could also substitute it with a pinch of red pepper flakes for a gentler heat.

7. How can I add more flavor to the chicken?

You can marinate the chicken for a few hours before cooking with the chili powder and lime zest mixture for deeper flavor, or add a bit of garlic powder or cumin for extra seasoning.

8. Can I serve this with a side dish?

Yes, this dish pairs wonderfully with a side of rice (brown rice, white rice, or cauliflower rice) or a light quinoa salad to make it a more filling meal.

9. Can I use other herbs besides cilantro for garnish?

Yes, you can use parsley, mint, or basil as a substitute for cilantro, depending on your flavor preference.

10. How do I know when the chicken is fully cooked?

To ensure the chicken is fully cooked, check the internal temperature with a meat thermometer. It should read 165°F (74°C) in the thickest part of the thigh.

Conclusion

Thighs with Pineapple Cucumber Salad is the perfect combination of savory, spicy, and refreshing flavors. The crispy, juicy chicken thighs pair beautifully with the sweet and tangy pineapple cucumber salad, making this dish a wonderful choice for a light yet satisfying meal. Whether you’re preparing it for a family dinner or a special occasion, this dish is sure to be a hit. Enjoy!

Print