Ingredients Chicken Grilled Chicken Thigh and Cucumber Salad 5.0 (1) 1 Review “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 Michael Symon Instagram Michael Symon, Food & Wine's 1998 Best New Chef, grew up in a Mediterranean and Eastern European family. His boldly flavored, deeply satisfying dishes reflect both his heritage and Cleveland's spirit.His cooking style is also featured on the Food Network's Iron Chef, Burgers, Brew & 'Que, as well as ABC's resident chef program. Previously, he hosted the Emmy-winning TV show The Chew. He is also the author of six award-winning cookbooks, four of which have made the New York Times bestseller list. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email 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. Rate it Print