Grilled Chicken Thighs with Pineapple-Mint Salsa

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Chicken thighs are in the regular rotation at our house because they are affordable, tasty, and who doesn’t love dark meat the best? Don’t be fooled by how simple this recipe is — get your grill fired up and give it a try. Paired with a nice salad or grilled vegetables, it tastes like summer.

If you don’t have a grill, this recipe can easily be made on the stove top (although in the heat of summer, who wants to be in the kitchen?). Just get your pan nice and hot with a smidge of coconut oil, and start by adding the chicken skin-side down first. After things have browned a little and the skin is starting to crisp up (5 to 7 minutes), turn and finish for another 5 to 10 minutes in a 400-degree (F) oven.

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.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Tina says

    What about the people like me, who are also allergic to citric foods, like pineapple, kiwi, tomato, oranges, etc

    • Mickey Trescott says

      Hi Tina, you might want to pick a different recipe 🙂

  • Anna says

    I made this for my boyfriend who’s trying to eat healthier and it’s absolutely delicious! I could eat the salsa by itself. Thank you!

  • Elizabeth says

    Hi Mickey,
    Do you think this would work in the oven? Thanks!

    • Mickey Trescott says

      Hi Elizabeth! Yes, I think you could recreate it in a hot oven, maybe pan-sear the skin side and then place in a 400 degree oven to finish.

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