Grilled Chicken Thigh and Cucumber Salad

Name: Grilled Chicken Thigh and Cucumber Salad
Total time: 30 min
Ingredients: 6 skin-on, boneless chicken thighs (2 pounds), pounded 1/2 inch thick; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 3 tablespoons red wine vinegar; 1 tablespoon minced shallot; 1 teaspoon minced garlic; 1 English cucumber, thinly sliced; 1/4 cup thinly sliced red onion; 1 small Fresno or red jalapeño chile, thinly sliced; 2 tablespoons chopped mint, plus whole leaves for garnish; 3 tablespoons chopped roasted unsalted almonds

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“I’m a thigh guy,” says chef Michael Symon, co-host of The Chew. “It has the deepest flavor of all chicken cuts.” Slideshow: More Chicken Recipes

By

Michael Symon

Updated on June 1, 2015

Grilled Chicken Thigh and Cucumber Salad — According to chef Michael Symon, thighs have the deepest flavor of all the chicken cuts. Photo: © Con Poulos

Total Time:

30 mins

Yield:

4

Ingredients

6 skin-on, boneless chicken thighs (2 pounds), pounded 1/2 inch thick
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
3 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon minced garlic
1 English cucumber, thinly sliced
1/4 cup thinly sliced red onion
1 small Fresno or red jalapeño chile, thinly sliced
2 tablespoons chopped mint, plus whole leaves for garnish
3 tablespoons chopped roasted unsalted almonds

Directions

Light a grill. Rub the chicken thighs with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the chicken skin side down on the grill and top with a sheet of foil and a weighted heavy baking sheet. Grill the chicken over moderate heat until the skin is golden brown, about 5 minutes. Turn the chicken skin side up, top with the foil and weighted baking sheet and grill for 3 minutes longer. Remove the baking sheet. Turn the chicken skin side down once more and grill until the skin is crispy and the chicken is cooked through, about 2 minutes longer. Transfer the chicken to plates.
Meanwhile, in a large bowl, combine the vinegar with the shallot and garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended. Add the cucumber, onion, chile and chopped mint and season with salt and pepper. Toss to coat.
Slice the chicken; toss with the cucumber salad. Garnish with the nuts and mint leaves.

Suggested Pairing

Pair this grilled chicken dish with a juicy, ripe apple-scented Spanish white.