You are here: Home » Recipes » Spicy Grilled Chicken Thighs with Black-Eyed Pea and Mango Salsa Spicy Grilled Chicken Thighs with Black-Eyed Pea and Mango Salsa Yield 4 servings PrintEmail Ingredients 8 pieces boneless, skinless chicken thighs1 tablespoon olive oil1-1/2 tablespoon fresh lime juice1/2 teaspoon ground cumin3 drops bottled hot pepper sauce1/2 teaspoon salt1/4 teaspoon coursely ground pepper1 sprig cilantroBlack-Eyed Pea and Mango Salsa16 -- red cherry tomatoes, quartered6 whole oil-packed sun-dried tomato halves, cut in thin strips1/2 cup cooked black-eyed peas, rinsed and drained1/2 -- ripe mango, peeled and diced in small cubes1/4 cup minced red onion2 tablespoons fresh lime juice2 tablespoons red wine vinegar2 tablespoons olive oil3 tablespoons minced, fresh cilantro1/2 teaspoon salt1/4 teaspoon freshly ground pepper Instructions In shallow pan, whisk together olive oil, lime juice, cumin and hot pepper sauce. Add chicken and turn to coat; sprinkle with salt and pepper. Cover and refrigerate at least 30 minutes or for several hours. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Grill about 4 minutes on each side or until fork can be inserted in chicken with ease. Serve with Black-Eyed Pea and Mango Salsa. Makes 4 servings. Black-Eyed Pea and Mango Salsa: In large bowl, mix together 16 red cherry tomatoes, quartered; 6 oil-packed sun-dried tomato halves, cut in thin strips; 1/2 cup cooked black-eyed peas, rinsed and drained; 1/2 ripe mango, peeled and diced in small cubes; 1/4 cup minced red onion; 2 tablespoons fresh lime juice; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 3 tablespoons minced fresh cilantro; 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.