Recipe by boomboomboom
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.
Top Review by Dorichan
I found the recipe on WW too, and made it several times for our family. It is a winner recipe, and would not even consider that this is a weight loss recipe because it tastes soooo good! Also, it fills the house with delightful scents of spices that we love! Cinnamon is so good for you! You can substitue onions for shallots and diced red peppers for the jalapenos. I found the huge jalapeno pepper to be way to hot for our tastebuds. Great recipe that everyone should try!
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper (to taste)
- 2 tablespoons fresh lime juice, divided
- 1 lb boneless skinless chicken thighs, about 6 thighs
- 1 large mango, diced
- 2 small shallots, finely chopped
- 1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
- 1 tablespoon fresh cilantro, fresh, minced
- 1⁄8 teaspoon table salt (to taste)
Directions See How It's Made
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you’re only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.