Grilled Chicken Thighs with Pineapple-Mint Salsa

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

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
 
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  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 cook and one of the bloggers behind Autoimmune Wellness. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

2 comments

  • 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 🙂

Leave a Comment

Rate this recipe: