Best 4 Broiled Chicken Thighs With Pineapple Cucumber Salad Recipes
Are you looking for a delicious and healthy recipe for broiled chicken thighs with pineapple cucumber salad? This dish is a perfect blend of savory and refreshing flavors, and it's easy to make. The chicken thighs are marinated in a mixture of soy sauce, ginger, garlic, and honey, then broiled until they're tender and juicy. The pineapple cucumber salad is a light and refreshing side dish that perfectly complements the chicken. This recipe is perfect for a weeknight meal, and it's sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD
Quick-cooking chicken thighs are a great value and full of flavor. Just add a bright, cool pineapple-cucumber salad, and you've got a perfect weekday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401 g, Fat 20 g, Fiber 3 g, Protein 33 g, SaturatedFat 6 g
ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE
Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.
Provided by fabeveryday
Categories Chicken Thighs
Time 3h15m
Yield 5
Number Of Ingredients 18
Steps:
- Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
- Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
- Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
- Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg
ZESTY BROILED CHICKEN THIGHS
Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
- Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
- Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
- Remove chicken pieces to a serving platter.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 3.5 g, Cholesterol 70.7 mg, Fat 14.3 g, Fiber 0.7 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 80.7 mg, Sugar 1.1 g
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
Tips:
- Use a variety of vegetables in your salad. This will add color, flavor, and nutrients to the dish. Some good choices include pineapple, cucumber, red onion, bell pepper, and avocado.
- Use fresh herbs in your marinade. This will give the chicken a delicious flavor. Some good choices include thyme, rosemary, oregano, and basil.
- Don't overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken is dry and tough.
- Let the chicken rest before serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Serve the chicken with a variety of dipping sauces. This will allow your guests to customize their meal to their own taste. Some good choices include barbecue sauce, honey mustard, and ranch dressing.
Conclusion:
Broiled chicken thighs with pineapple cucumber salad is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, and the salad is refreshing and flavorful. This dish is sure to please everyone at your table.
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