|Grilled Chicken Thighs with Cucumber Mint Salad|
There are weeks I love complex meals. I will spend hours in the kitchen making the perfect recipe. Then there are days like today where I want simple comfort food. Hence why I currently have pinto beans in the crock pot and I will be making cornbread later in the afternoon. There is something about the beginning of summer that makes me want to have something warm and comforting one more time before the weather and humidity make me want nothing more than cold iced tea and lemonade. To me pinto beans are not only part of what I love about West Virginia, but they make me remember what I love about food and cooking, sometimes the simplest of dishes are the best. One simple dish that I love in the warm summer months is salad. Cold side salads are such a great option, they are cool and refreshing. Last week I tried a new recipe for Grilled Chicken Thighs with Cucumber Mint Salad from the June 2013 issue of Eating Well magazine.
This recipe has 10 ingredients. It takes 35 minutes of total time, all of which is active and makes 4 servings. I did make changes to the original recipe. First since I have three males to feed I doubled the recipe. One chicken thigh for each person just wouldn't have cut it. I think I may be the only food blogger that does not have a mortar and pestle, so for the garlic paste I used the side of a knife. I use this method frequently and it is a perfect substitute. My outside grill is still out of commission so to cook the chicken thighs I used my indoor electric grill. It would also work well under the broiler.
To me the star of this dish was the cucumber salad. It was light and the perfect palate cleanser for the chicken thighs. The flavor of the rub on the chicken was great and would work well with other cuts of chicken (such as breasts) or even fish. At under 2 dollars a serving this is an inexpensive meal option for summer.
For the recipe go to Grilled Chicken Thighs with Cucumber Mint Salad.