Ingredients
- 8 chicken thighs, bone-in with skin
- 3 tsp chili powder
- 3 tbsp lime zest
- 2 tsp salt
- 2 tbsp lime juice
- 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
Instructions
- Preheat the oven to 425°F (220°C), and set the highest rack in your oven about 4 inches from the top broiler.
- 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.
- Roast the chicken for 15 minutes, then turn the thighs over and cook for an additional 5 minutes.
- 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.
- 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.
- Serve the pineapple cucumber salad alongside the crispy chicken thighs. Enjoy!
Notes
- If you prefer more heat, leave the seeds in the jalapeño or add a second one for extra spice.
- For a more filling meal, serve the chicken and salad over rice or quinoa.
- For a twist, you can add a little honey to the salad for a touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 10g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
