Grilled Chicken Thighs with Pineapple, Corn & Bell Pepper Relish

chicken.jpg

Ingredients 

  • 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 (non-GMO) 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 (or not!)

Preparation 

1. Preheat grill on high for 5 minutes. 

2.  Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken.

3.  Using long tongs, place chicken breasts on grill and cook, covered on high, 3 minutes. Flip chicken and continue cooking on high, 3 more minutes.

4.  Reduce grill heat to low and flip chicken again.  Cover and continue cooking, 3 minutes more. Flip chicken again and cook 3 more minutes on low, or until a meat thermometer reads 160° when inserted into the thickest part of the meat.

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