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

  • Yield 4 servings

Ingredients

8 pieces boneless, skinless chicken thighs
1 tablespoon olive oil
1-1/2 tablespoon fresh lime juice
1/2 teaspoon ground cumin
3 drops bottled hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coursely ground pepper
1 sprig cilantro
Black-Eyed Pea and Mango Salsa
16 -- red cherry tomatoes, quartered
6 whole 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
1/4 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.

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