Grilled Chicken Thigh and Cucumber Salad

5.0
(1)

“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 

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

  1. 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.

  2. 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.

  3. 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.

Related Articles