Broiled Chicken Thighs With Pineapple Cucumber Salad Recipes

BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD

Steps:

• Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
• Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
• Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

BROILED CHICKEN THIGHS

Steps:

• Position the top rack about 3 - 4 inches from the heating element. Set the oven to high broil and let it preheat.
• Line a baking tray with foil.
• Place chicken thighs in a large bowl. Add the oil, and the seasoning and mix well. Transfer the thighs to the baking tray and spread around, such that all thighs will be directly under the heating element.
• Broil the thighs for about 7, until nicely browned and the internal temperature reads 165F plus. Tip: the broiling time may vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.

PINEAPPLE-CUCUMBER SALAD

Steps:

• Chop pineapple (should be about 4 cups).
• Slice cucumber into 1/4 inch thick slices (should be about 3 cups).
• Mix all ingredients, seasoning with salt and pepper to taste.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.