The cumin-and-coriander rub in this grilled chicken thigh recipe pairs deliciously with a minty cucumber salad. Chicken thighs can vary widely in size. Ask your butcher to hand-select four large thighs for this recipe. If you can only find small chicken thighs, cook two per person and reduce the grill time slightly.

Grilled Chicken Thighs with Cucumber-Mint Salad

Serves 4

Active Time: 35 minutes

Total Time: 35 minutes

2 cups diced seeded English cucumber (about 1 large)

6 tablespoons chopped fresh mint

3 tablespoons finely chopped red onion

3 tablespoons extra-virgin olive oil, divided

2 tablespoons white-wine vinegar

3/4 teaspoon salt, divided

3 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed

1. Preheat grill to medium-high.

2. Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and 1/4 teaspoon salt in a medium bowl. Set aside.

3. Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 tablespoon oil, the coriander and cumin. Rub the mixture on both sides of each chicken thigh.

4. Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165 F, 3 to 5 minutes per side. Serve the chicken with the cucumber salad.

Tasty tips

Recipe nutrition per serving: 325 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 94 mg, Carbohydrates: 5 g, Fiber: 2 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 27 g, Sodium: 521 mg, Potassium: 358 mg, Folate: 23 mcg, Calcium: 54 mg

Carbohydrate Servings: 0

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)