Bbq chicken with cucumber pico de gallo
BBQ chicken thighs are marinated and grilled to perfection, served with a fresh cucumber pico de gallo for a zesty contrast. This dish is ideal for summer gatherings and easy to prepare.
Cook time 15 min
Prep time 15 min
Ingredients:
8 chicken thighs3 tbsp olive oil
1 tsp ground cumin
2 tomatoes
1 cucumber
1/2 cup spearmint
1/4 cup scallions
2 red hot chili peppers
2 tbsp lemon juice
2 garlic cloves
4 pita breads
BBQ chicken with cucumber pico de gallo is a delightful and easy-to-make dish that combines the smoky flavors of barbecued chicken with the refreshing and zesty taste of a cucumber pico de gallo. Perfect for a summer meal or a casual gathering, this recipe is sure to impress your friends and family.
Instructions:
- In a mixing bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, and the minced garlic cloves.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for at least 30 minutes. For best results, marinate for a few hours or overnight in the refrigerator.
- Dice the tomatoes and cucumber into small cubes.
- Finely chop the spearmint, scallions, and red hot chili peppers.
- In a large bowl, combine the tomatoes, cucumber, spearmint, scallions, and chili peppers.
- Add 2 tbsp lemon juice to the mixture and toss everything together. Season with salt and pepper to taste. Let the pico de gallo sit while you prepare the chicken, allowing the flavors to meld.
- Preheat your grill to medium-high heat.
- Grill the marinated chicken thighs for about 6-8 minutes per side, or until they are cooked through and have a nice char on the outside. Cooking times may vary based on the thickness of the thighs. Use a meat thermometer to ensure the internal temperature has reached 165°F (75°C).
- While the chicken is grilling, warm the pita breads. You can do this on the grill as well, for about 1-2 minutes per side, until they are heated through and have light grill marks.
- Once the chicken is cooked, let it rest for a few minutes, then slice it into thin strips.
- Place the warmed pita breads on serving plates.
- Top each pita bread with slices of the grilled chicken.
- Generously spoon the cucumber pico de gallo over the chicken.
- Serve the BBQ Chicken with Cucumber Pico de Gallo immediately.
- Optionally, you can drizzle a bit more olive oil or lemon juice on top before serving for added flavor.
With this BBQ chicken with cucumber pico de gallo recipe, you can enjoy a delicious and balanced meal that combines protein, fresh vegetables, and aromatic herbs. Whether you're grilling for a family dinner or hosting a barbecue, this dish will leave everyone wanting more.
Bbq chicken with cucumber pico de gallo FAQ:
For best flavor, marinate the chicken thighs for at least 30 minutes, but ideally for a few hours or overnight in the refrigerator.
Use a meat thermometer to ensure the chicken thighs reach an internal temperature of 165°F (75°C) to ensure they are fully cooked and safe to eat.
Yes, you can substitute the cucumber with diced bell peppers or avocados and adjust the herbs to include cilantro if preferred, but keep the tomatoes and chili peppers for the main flavor profile.
If using a grill pan, a medium-sized pan should suffice. Ensure there’s enough space to place all the chicken thighs in a single layer without overcrowding.
Store leftover chicken and pico de gallo separately in airtight containers in the refrigerator. The chicken can last for 3-4 days, while the pico de gallo should be consumed within 1-2 days for best freshness.
Cooking Tips:
- For best results, marinate the chicken thighs in olive oil, ground cumin, and minced garlic for at least 30 minutes before grilling.
- Ensure your grill is preheated to medium-high heat before placing the chicken thighs on it to achieve a good sear and prevent sticking.
- While grilling the chicken, keep an eye on it and turn it frequently to avoid burning and to ensure even cooking.
- To make the cucumber pico de gallo, dice the tomatoes, cucumber, and chili peppers into small, uniform pieces for better texture and presentation.
- Chop the spearmint and scallions finely to distribute their flavors evenly throughout the pico de gallo.
- For extra flavor, lightly toast the pita breads on the grill before topping them with the BBQ chicken and cucumber pico de gallo.
- If you prefer a milder pico de gallo, remove the seeds from the chili peppers before chopping them.
Nutrition Facts
4 ServingsCalories 640kcal
Protein 40g
Carbohydrates 44g
Fiber 5g
Sugar 6g
Fat 44g
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