Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Credit: Jennifer Causey

Recipe Summary

1 hr 20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

519 calories; fat 40g; cholesterol 253mg; fiber 5g; protein 45g; carbohydrates 16g; sodium 1147mg; sugars 11g.