Spicy Grilled Chicken Thighs with Black-Eyed Pea and Mango Salsa

  • Yield: 4 servings


8pieces boneless, skinless chicken thighs
1tablespoon olive oil
1-1/2tablespoon fresh lime juice
1/2teaspoon ground cumin
3drops bottled hot pepper sauce
1/2teaspoon salt
1/4teaspoon coursely ground pepper
1sprig cilantro
Black-Eyed Pea and Mango Salsa
16-- red cherry tomatoes, quartered
6whole oil-packed sun-dried tomato halves, cut in thin strips
1/2cup cooked black-eyed peas, rinsed and drained
1/2-- ripe mango, peeled and diced in small cubes
1/4cup minced red onion
2tablespoons fresh lime juice
2tablespoons red wine vinegar
2tablespoons olive oil
3tablespoons minced, fresh cilantro
1/2teaspoon salt
1/4teaspoon freshly ground pepper


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

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.

blog comments powered by Disqus
%d bloggers like this: