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Recipe Detail

Grilled Chicken with Tomato Cucumber Salad

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Number of Servings:

Ingredients:

  1. 1 tablespoons - light brown sugar
  2. 1 teaspoons - smoked paprika
  3. 2 teaspoons - kosher salt divided
  4. 1 teaspoons - black pepper divided
  5. 4 - chicken leg quarters (12 oz. each)
  6. 2 tablespoons - olive oil divided
  7. 2 pounds - heirloom tomatoes cut into 1/2-inch thick wedges
  8. 1 - English cucumber thinly sliced
  9. 2 tablespoons - fresh lemon juice (from 1 lemon)
  10. 1/4 cups - fresh basil leaves

Directions:

Prepare a grill for indirect medium-high heat. Combine brown sugar, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with 1 tablespoon oil; season with brown sugar mixture.

Place chicken, skin side down, over direct heat. Grill until lightly charred, 5 to 10 minutes. Flip and transfer to indirect heat. Cover and cook until a thermometer inserted in thickest part registers 165°F, about 35 to 40 minutes.

Meanwhile, toss tomatoes with cucumber, lemon juice, and remaining 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper.

Top with basil and serve with chicken.


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