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.
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