Apr02
Grilled Chicken Thighs with Pineapple-Mint Salsa
Time to Bust out YOUR Grill!
Grilled Chicken Thighs with Pineapple-Mint Salsa
Yields 4 + Servings
Cooking Time: 15- 20 Minutes
Ingredients:
- ½ tsp sea salt
- ½ tsp ginger powder
- ½ tsp garlic powder
- 2 lbs bone-in, skin-on chicken thighs
Salsa Ingredients:
- ½ large pineapple, cut into ½-inch chunks
- 1 medium cucumber, cut into ½-inch chunks
- 1 avocado, cut into ½-inch chunks
- 1 bunch green onions, root and top ends removed and finely chopped
- 1 oz fresh mint leaves, finely chopped
- 2 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp ginger powder
- ½ lemon, juiced
Directions:
- Pre-heat your grill to medium. ***Note: If you want to sauté it in a pan add 1 Tbsp of coconut oil and cook for about 12 minutes total, or the skin is crispy and the juices run clear.
- Combine ginger, garlic and salt in a small bowl and set aside. Thoroughly dry the chicken using a piece of paper towel and set aside while the grill warms.
- Liberally rib the spice mixture all over the chicken thighs.
- When the grill is hot, place the chicken skin-side down and cook 5-7 minutes, until skin starts to get crispy. Flip and cook another 5-7 minutes. The internal temperature should read 165 F°. Remove chicken and let rest for a few minutes. This will allow the chicken to be juicier.
- Combine the salsa ingredients into a bowl and stir gently to mix.
- Serve each piece of chicken and top with the salsa.
