Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to offset the charred fiery flavor of the chicken. Sweet potatoes are an excellent source of vitamins A and C, and a good source of dietary fiber, B vitamins, manganese and potassium. At under $5 per serving, this dinner is a satisfying steal.
(Yield: 4 servings)
1 habanero chili
2 garlic cloves
2 scallions, white and green parts thinly sliced separately
1 tablespoon soy sauce
¼ cup olive oil
4 bone-in chicken thighs (skin on or off)
1 ½ cups rhubarb cut into ¼-inch cubes
1 cup seeded hothouse English cucumber cut into ¼-inch cubes
½ cup minced cilantro
1 tablespoon honey
1 tablespoon Canola oil
1 teaspoon fresh lime juice
Pulse chili, garlic and white parts of scallions in a food processor until finely chopped. With the machine running, stream in soy sauce and olive oil. Puree until sauce is homogenous and transfer to bowl.
Heat a grill pan over high heat. Season chicken with salt. Brush chicken with sauce on both sides, and grill, 5-6 minutes per side, flipping once.
In the meantime, combine rhubarb, cucumber, cilantro, honey, Canola oil and lime juice in a small bowl. Stir in green parts of scallions. Season with salt and pepper to taste, and let sit at room temperature for 10 minutes.