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Grilled Chicken Thighs with Pineapple-Mint Salsa

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:

1. 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.
2. 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.
3. Liberally rib the spice mixture all over the chicken thighs.
4. 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.
5. Combine the salsa ingredients into a bowl and stir gently to mix.
6. Serve each piece of chicken and top with the salsa.