Spicy Grilled Chicken Thighs
with Black-Eyed Pea and Mango 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 Black-Eyed Pea and Mango Salsa: recipe follows cilantro leaves
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 at least 30 minutes or for several hours. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Grill about 4 minutes on each side or until fork can be inserted in chicken with ease. Serve with Black-Eyed Pea and Mango Salsa. Makes 4 servings.
Black-Eyed Pea and Mango Salsa: In large bowl, mix together 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 small cubes; 1/4 cup minced red onion; 2 tablespoons fresh lime juice; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 3 tablespoons minced fresh cilantro; 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.
