Green-chili chicken thighs

This article has not been rated yet.


10 min


4 servings

* PLUS Grilling Time: 8 minutes


  • 8 skinless, boneelss chicken thighs
  • 4 tsp vegetable oil
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp garlic salt
  • 2 to 3 jalapenos
  • 2 large tomatoes
  • 1 pinch or salt and pepper
  • 2-Jan English cucumber
  • 2-Jan lime


  • Oil grill and heat barbecue to medium-high. Open chicken thighs. Place in a large bowl. Add 3 tsp (15 mL) oil, cumin, oregano and garlic salt. Rub to evenly coat. Cut jalapeños in half and seed. Slice tomatoes into thick rounds. Place both in a medium-size bowl. Gently toss with remaining 1 tsp (5 mL) oil, salt and pepper.
  • For salsa, slice cucumber in half lengthwise. Scrape out and discard seeds. Finely chop and place in another medium-size bowl.
  • Lay chicken flat on grill. Add jalapeños and tomatoes. Barbecue, covered, until chicken is springy when pressed, 4 to 5 minutes per side. Cook jalapeños and tomatoes, turning once, until grill marks form, 2 to 4 minutes. Coarsely chop jalapeños and tomatoes. Stir into cucumber with juice from lime, salt and pepper. Spoon over chicken.

Nutrition (per serving)

  • Calories
  • 216,
  • Protein
  • 23.2 g,
  • Carbohydrates
  • 6.8 g,
  • Fat
  • 11 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 256 mg.

Add a dash of fiesta flavour to grilled chicken thighs with spices, then dress them with a speedy cucumber salsa loaded with smoky grilled jalapeños.