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Spicy Chicken Thighs with Cucumber Avocado Salsa

This quick and easy chicken recipe is bursting with flavor. The cucumber and avocado salsa adds a dose of freshness and vitamins.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrees
Cuisine: Mexican
Keyword: Poultry Recipes
Servings: 4 Servings
Calories: 388kcal

Ingredients

The Salsa:

  • 1 1/2 cups diced cucumber 1/4 inch pieces
  • 3/4 cup diced red bell pepper 1/4 inch pieces
  • 1 avocado peeled and cut into 1/2-inch pieces
  • 3 teaspoons fresh lime juice
  • 2 teaspoons honey
  • 2 tablespoons minced cilantro

The Chicken:

  • 8 boneless skinless chicken thighs
  • 2 teaspoons ancho chile pepper
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

The Salsa:

  • In a medium bowl, stir together cucumber, red bell pepper, avocado, lime juice, honey and cilantro. Set aside.

The Chicken:

  • Preheat broiler and set the oven rack in the upper third of the oven.. Line a baking sheet with foil and place a wire rack on top of the foil. Lightly coat the rack with cooking spray.
  • In a small bowl, stir together ancho chile pepper, cumin, lime zest, salt and pepper. Add chicken thighs and toss to coat. Space the chicken thighs evenly on the wire rack. Place the chicken under the broiler and cook until the chicken is just cooked through, 4 to 5 minutes per side.
  • Serve the chicken with the salsa.

Nutrition

Serving: 2Chicken Thighs + 1/4 of Salsa | Calories: 388kcal | Carbohydrates: 13g | Protein: 46g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 502mg | Potassium: 988mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1715IU | Vitamin C: 44.4mg | Calcium: 43mg | Iron: 3.1mg