Spice-Rubbed Chicken Thighs
and tangy broccoli salad / watermelon
Tonight we're staying close to home with a classic summer meal from the United States. A flavorful rub adds great flavor to chicken thighs in this meal that was last featured in 2019 and feels quintessentially summer.
Cooking methods: This recipe includes instructions for using the oven or grill. Select your preferred method.
Cooking methods: This recipe includes instructions for using the oven or grill. Select your preferred method.
Tags
Proteins
Cuisines
Ingredients
Spice-Rubbed Chicken Thighs:
- Coriander, ground - 1 tsp
- Paprika - 1 tsp
- Cumin - 1 tsp
- Chili powder - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- Oil, cooking - 1 Tbsp
Watermelon:
- Watermelon - 1 lb , cubes or wedges
Tangy Broccoli Salad:
- Bell peppers, red - 1/2 , finely diced
- Shallots - 1 clove , diced
- Broccoli florets - 16 oz , finely chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, olive - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Honey - 1 tsp
- Cranberries, dried - 1/4 cup
- Sunflower seeds - 1/4 cup
Choose Cooking Method
Prep
- Bell peppers / Shallots / Broccoli - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed. (Chop these ingredients into small, bite-sized pieces for the salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
- Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
- Make spice rub - Combine coriander, paprika, cumin, chili powder, salt, and pepper. (Can be done up to 5 days ahead)
- Make broccoli salad - Chop green onions. Whisk together green onions, olive oil, vinegar, and honey. Add bell peppers, shallots, broccoli, and dried cranberries. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Chicken - Tenderize chicken and coat on all sides with spice rub. (Can be done 1 day ahead)
- Watermelon - Slice into wedges or cubes for serving.
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Make
- Heat grill to 450F / 232C degrees. Clean grates and brush with cooking oil.
- Grill chicken, turning every few minutes, until chicken reaches 165F / 74C degrees, 8 to 12 minutes.
- Right before serving, toss broccoli salad to coat everything in dressing. Taste and season with some salt and pepper. Top with sunflower seeds.
- Serve chicken with broccoli salad and watermelon on the side. Enjoy!
Prep
- Bell peppers / Shallots / Broccoli - Prep as directed. (Chop these ingredients into small, bite-sized pieces for the salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
- Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
- Make spice rub - Combine coriander, paprika, cumin, chili powder, salt, and pepper. (Can be done up to 5 days ahead)
- Make broccoli salad - Chop green onions. Whisk together green onions, olive oil, vinegar, and honey. Add bell peppers, shallots, broccoli, and dried cranberries. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Watermelon - Slice into wedges or cubes for serving.
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Make
- Heat a skillet with cooking oil over medium heat. Add chicken thighs and sear on on both sides, until chicken reaches 165F / 74C degrees, ~10 minutes total. (If chicken thighs are thick, cover the pan to help speed up the cooking process.)
- Right before serving, toss broccoli salad to coat everything in dressing. Taste and season with some salt and pepper. Top with sunflower seeds.
- Serve chicken with broccoli salad and watermelon on the side. Enjoy!
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