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!

BBQ Chicken Thighs with Pickled Cucumbers

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.

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.