Chili-Lime Grill Night

Grilled chicken thighs with pineapple-jalapeño salsa and honey-lime drizzle

Skin-on chicken thighs seasoned with chili lime spice and grilled until crispy-skinned, served over rice with a fresh jalapeno pineapple salsa and a honey lime drizzle.

Equipment Needed

• Grill
• Small bowls (for salsa and drizzle)
• Paper towels

Chili-Lime Grill Night

Skin-on chicken thighs seasoned with chili lime spice and grilled until crispy-skinned, served over rice with a fresh jalapeno pineapple salsa and a honey lime drizzle.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 4 Servings

Course: Entrees

Cuisine: Mexican-American / Southwest

Ingredients Method

Ingredients

  

Chicken

• 6 boneless skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons chili lime seasoning (Wegmans or similar)
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Pineapple Salsa

• 1 cup fresh pineapple diced
• 1/4 cup red bell pepper diced
• 1 small jalapeno seeded and minced
• 2 tablespoons red onion minced
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Honey Lime Drizzle

• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest (optional) optional
• 1 teaspoon olive oil
• Small pinch of salt
• Small pinch of cayenne (optional) optional

Method

 

1. Pat chicken thighs extra dry with paper towels. Brush both sides lightly with olive oil. Season generously on both sides with chili lime seasoning and thyme. Add salt and pepper especially on the meat side. Marinate at least 20 minutes, up to 2 hours.
2. Combine all pineapple salsa ingredients in a bowl. Stir and refrigerate until ready to serve.
3. Whisk together all honey lime drizzle ingredients in a small bowl. Set aside.
4. Preheat grill to medium-high heat. Lightly oil the grates. Place chicken thighs skin-side down. Press down gently with tongs for the first minute for good skin contact. Grill 5 to 6 minutes without moving.
5. Flip and grill the second side 4 to 5 minutes until cooked through. If flare-ups occur, move briefly to a cooler zone.
6. Rest 5 minutes before serving.
7. Serve thighs over rice. Spoon pineapple salsa alongside and drizzle honey lime sauce over the chicken and rice. Garnish with fresh cilantro and a lime wedge.

How to Know It's Done

• Grill: Medium-high heat
• Chicken thighs are done at an internal temperature of 175 degrees F for optimal tenderness and juicy texture.