Grilled Chicken Thighs with Pineapple-Mint Salsa

Name: Grilled Chicken Thighs with Pineapple-Mint Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: .5 tsp Sea Salt; .5 tsp Ground Ginger; .5 tsp Garlic Powder; 3 lb Bone-In Chicken Thighs; .5 Fresh Pineapple (peeled cored, and cut into ½-inch chunks); 1 bunch Radishes (tops removed and cut into ½-inch chunks); 1 Cucumbers (cut into ½-inch chunks); 1 Avocado (cut into ½-inch chunks); 1 bunches Green Onions (root and top ends removed and finely chopped); 1 oz Fresh Mint (finely chopped); 1 cloves Garlic (minced or pressed); .5 tsp Sea Salt; .5 tsp Ground Ginger; 1 tbsp Lemon Juice

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 529kcal

Ingredients:

Chicken

.5 tsp Sea Salt
.5 tsp Ground Ginger
.5 tsp Garlic Powder
3 lb Bone-In Chicken Thighs

Salsa

.5 Fresh Pineapple peeled cored, and cut into ½-inch chunks
1 bunch Radishes tops removed and cut into ½-inch chunks
1 Cucumbers cut into ½-inch chunks
1 Avocado cut into ½-inch chunks
1 bunches Green Onions root and top ends removed and finely chopped
1 oz Fresh Mint finely chopped
1 cloves Garlic minced or pressed
.5 tsp Sea Salt
.5 tsp Ground Ginger
1 tbsp Lemon Juice

Instructions:

Pre-heat your grill or grill pan over medium-high heat.
Combine the chicken's salt and spices in a small bowl and set aside. Thoroughly dry the chicken using a piece of paper towel and set aside while the grill warms.
Just before cooking, cover the chicken with the spice mixture, using your fingers to rub in thoroughly.
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, or until a thermometer reads 165 degrees F.
Combine the salsa ingredients and stir gently to combine.
Serve each piece of chicken with salsa on top.

Nutrition

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