| PREP: 15 minutes | |
| TOTAL: 25 minutes | |
| SERVES 4 | |
| MAY 7, 2012 | |
| Light and Just Right | |
| INGREDIENTS | |
| 2 | tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes) |
| 2 | teaspoons chili powder |
| Coarse salt and ground pepper | |
| 8 | bone-in, skin-on chicken thighs |
| ½ | pineapple, chopped (4 cups) |
| 1 | English cucumber, cut into ¼-inch slices |
| (3 cups) | |
| ¼ | cup fresh cilantro leaves |
| G |
GET COOKING
1. Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.