Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Yield: 4 servings (serving size: 2 thighs and 3/4 cup relish)

Total: 20 Minutes

 

Ingredients:

•  Cooking spray

•  1 teaspoon garlic powder

•  1 teaspoon ground cumin

•  3/4 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  8 skinless, boneless chicken thighs (about 1 1/4 pounds)

•  2 cups cubed fresh pineapple (about 1/2 pineapple)

•  1/2 cup fresh corn kernels (about 1 ear)

•  1/3 cup finely chopped red bell pepper

•  1/4 cup thinly sliced fresh basil

•  3 tablespoons finely chopped red onion

•  1 tablespoon cider vinegar

•  1 teaspoon sugar

 

Preparation:

1.  Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

2.  Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

 

David Bonom, Cooking Light

AUGUST 2011

 

Source: MyRecipes