Place cucumber slices in a medium bowl. Whisk together vinegar, water, sugar, ¼ tsp. salt and ¼ tsp. black pepper in a small bowl; pour over cucumber and toss to combine. Cover and refrigerate for 3 hours or up to 24 hours. Season to taste with additional salt and pepper for serving.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Keep your kitchen cool on a hot summer day by enjoying a weeknight meal of barbecued chicken thighs. A crisp and refreshing side of fresh pickled cucumbers made with pantry staples rounds out this tasty, budget friendly meal!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium cucumber, thinly sliced | ||
| 2 tbsp. That’s Smart! white distilled vinegar | ||
| 2 tbsp. water | ||
| 1 tbsp. That’s Smart! granulated sugar | ||
| ¾ tsp. Hy-Vee salt, divided; plus additional to taste | ||
| ¼ tsp. Hy-Vee black pepper, plus additional to taste | ||
| 4 Hy-Vee fresh 100% natural bone-in, skin-on chicken thighs (about 20 oz. total) | ||
| ¼ c. That’s Smart! original barbeque sauce |
Things To Grab
- Medium bowl
- Whisk
- Small bowl
- Paper towels
- Hy-Vee canola oil cooking spray
Directions
Preheat a charcoal or gas grill for direct cooking over high heat (425°F).
Meanwhile, pat chicken dry with paper towels. Generously spray both sides of the chicken with cooking spray; sprinkle and rub with remaining ½ tsp. remaining salt.
Place chicken, skin side down, on grill rack. Grill for 16 to 20 minutes or until chicken reaches at least 165°F, turning and brushing with barbeque sauce halfway through.
Serve chicken with pickled cucumbers.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 110mg
- Sodium: 730mg
- Total Carbohydrates: 11g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%