8 Boneless-Skinless Chicken Thighs
½ Cup Crofters Apricot Just Fruit Spread
¼ Cup Extra Virgin Olive Oil
2 Limes, Juiced
3 Cloves Garlic (finely minced or pressed)
2 tsp. Paprika
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Salt
½ tsp. Ginger
¼ tsp. Turmeric
¼ tsp. Cinnamon
¼ tsp. Cayenne Pepper
1 large English Cucumber
½ Cup Finely Chopped Cilantro
½ Cup Finely Chopped Green Onion
½ Cup Extra Virgin Olive Oil
½ Cup Lime Juice (about 2 limes)
½ tsp. Salt
Pinch of Brown Sugar
- In a large bowl, combine all ingredients except chicken. Using a whisk, mix all ingredients until well combined and fruit spread has fully dissolved. Place chicken thighs in large ziplock bag followed by all of the marinade from the bowl. Massage marinade into chicken, and refrigerate for 6-8 hours.
- To prepare cucumber salad, thinly slice cucumber using a mandolin or knife, place in large mixing bowl. Next, combine cilantro, green onion, olive oil, lime juice, salt and sugar in a small bowl and whisk together. Add dressing to cucumbers and refrigerate to allow flavors to combine.
- Preheat barbeque to medium high heat. Remove chicken from marinade and place on barbeque, flipping as necessary until chicken is fully cooked. Allow some charring as chicken cooks. Serve immediately with rice and cucumber salad.