Twist O’ Lime Chicken Grill and Salsa
8 boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
3 drops bottled hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
Salsa
16 red cherry tomatoes quartered
6 oil-packed sun-dried tomato halves cut in thin strips
1/2 cup cooked black-eyed peas rinsed and drained
1/2 ripe mango peeled and diced in
1 small cubes
1/4 cup red onion minced
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons fresh cilantro minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In large bowl, combine all salsa ingredients. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend. Rinse chicken wish cold water and pat dry with paper towels.
In shallow pan, whisk together olive oil, lime juice, cumin and hot pepper sauce. Add chicken and turn to coat; sprinkle with salt and pepper. Cover and refrigerate as least 30 minutes or for several hours.
When ready to cook, preheat grill to medium-high.
Remove chicken from marinade; discard leftover marinade. Place chicken on grill about 6 inches from heat. Grill about 4 minutes on each side or until chicken is done.
Serve warm, topped with salsa, Serve with rice and grilled vegetables, if desired. Refrigerate leftovers.
Tyson Holly Farms
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