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.
