Grilled Chicken Thighs with Pineapple-Mint Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • For the chicken:
  • ½ tsp sea salt
  • ½ tsp ginger powder
  • ½ tsp garlic powder
  • 3 lbs bone-in, skin-on chicken thighs
  • For the salsa:
  • ½ large pineapple, cut into ½-inch chunks
  • 1 bunch radishes, tops removed and cut into ½-inch chunks
  • 1 medium cucumber, cut into ½-inch chunks
  • 1 avocado, cut into ½-inch chunks
  • 1 bunch green onions, root and top ends removed and finely chopped
  • 1 oz fresh mint leaves, finely chopped
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ½ tsp ginger powder
  • ½ lemon, juiced
  1. Pre-heat your grill.
  2. Combine the 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.
  3. Just before cooking, cover the chicken with the spice mixture, using your fingers to rub in thoroughly.
  4. 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.
  5. Combine the salsa ingredients and stir gently to combine.
  6. Serve each piece of chicken with salsa on top.
Recipe by Autoimmune Wellness at