Happy Monday! It’s the beginning of a new week… I have a wonderful recipe for you to try this week! I made this the other night and loved the flavors. I served it with salad and yellow rice.
Grilled Chicken Thighs With Pineapple, Corn and Bell Pepper Relish (from Cooking Light Magazine)1 tsp garlic powder
1 tsp ground cumin
¾ tsp salt, divided
¼ tsp black pepper
8 skinless, boneless chicken thighs (~1 ¼ lbs)
2 cups cubed fresh pineapple (~ ½ pineapple)
½ cup fresh corn kernels (~1 ear)
1/3 cup finely chopped red bell pepper
¼ cup thinly sliced fresh basil
1 tbsp cider vinegar
1 tsp sugar
Heat grill over medium-high heat. Combine garlic powder, cumin, ½ tsp salt, and pepper; sprinkle over chicken. Add chicken to grill, cook approximately 10 minutes on each side, or until done.Combine remaining ¼ tsp salt, pineapple, and remaining ingredients in medium bowl. Serve relish over chicken.
Makes 4 servings (2 thighs and ¾ cup relish= 242 calories)P.S. I forgot to get the basil from the store! L I love basil and know it would have added a lot!