From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Chicken Thighs w/Garden Cucumber Relish.
1 cucumber peeled, seeded and chopped
¼ Cup sliced radishes
1 Tblspn chopped fresh cilantro
1/8 Cup chopped red onion
½ Cup sliced and chopped fresh jalapeno peppers
¼ tsp McCormick crushed red pepper flakes
½ tsp McCormick Roasted ground cumin
1/8 tsp McCormick dark chili powder
½ tsp McCormick smoked paprika\
1 Tblspn fresh lime juice
2 Tblspn extra virgin olive oil
4 each chicken thighs
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.