|PREP: 15 minutes|
|TOTAL: 25 minutes|
|MAY 7, 2012|
|Light and Just Right|
|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|
|¼||cup fresh cilantro leaves|
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.