From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Chicken Thighs w/Garden Cucumber Relish.
Ingredients 1 cucumber peeled, seeded and chopped 1/4 Cup sliced radishes1 Tblspn chopped fresh cilantro1/8 Cup chopped red onion 1/2 Cup sliced and chopped fresh jalapeno peppers 1/4 tsp McCormick crushed red pepper flakes 1/2 tsp McCormick Roasted ground cumin1/8 tsp McCormick dark chili powder 1/2 tsp McCormick smoked paprika\1 Tblspn fresh lime juice2 Tblspn extra virgin olive oil4 each chicken thighs
Preparation In a medium bowl, prepare the relish by mixing together the cucumber, radishes, cilantro, chopped onion, jalapeno peppers and red pepper flakes. Set aside and refrigerate.Preheat the grill over medium heat
In a small bowl, mix the cumin, chili powder, smoked paprika, lime juice and oil. Rub the mixture onto the chicken, and place in a resealable plastic bag. Marinate in the refrigerator at least 1 hour.
Lightly oil the grill grate. Grill chicken 4-5 minutes a side, until juices run clear.
Serve with Cucumber relish.