We love the pairing of sweet and smoky barbecued chicken against cool, crisp cucumber and tomato salad. Plus, there’s no need to hover over the grill as the chicken cooks. Our brilliant technique (cooking the meat over indirect heat) means you can walk away for 45 minutes, giving you time to whip up the salad or play outdoors with the kids. When you return, you’ll have a perfectly-cooked bird with gorgeous grill marks. We like finishing the dish with fresh summer herbs like mint, basil, or chives. If possible, buy local tomatoes. You’ll be rewarded with rich, complex flavor that barely needs dressing.
1 tablespoon light brown sugar
1 teaspoon smoked paprika
2 teapoons kosher salt, divided
1 teaspoon black pepper, divided
4 12-ounce chicken leg quarters
2 tablespoons olive oil, divided
2 pounds heirloom tomatoes, cut into ½-in.-thick wedges
1 English cucumber, thinly sliced
2 tabelspoons fresh lemon juice (from 1 lemon)
¼ cup fresh basil leaves
Fat 40g (8 g saturated fat)
How to Make It
Prepare a grill for indirect medium- high heat. Combine brown sugar, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with 1 tablespoon oil; season with brown sugar mixture.
Place chicken, skin side down, over direct heat. Grill until lightly charred, 5 to 10 minutes. Flip and transfer to indirect heat. Cover and cook until a thermometer inserted in thickest part registers 165°F, 35 to 40 minutes.
Meanwhile, toss tomatoes with cucumber, lemon juice, and remaining 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper. Top with basil and serve with chicken.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.