Grilled Curry Lime Chicken Thighs With Tomato And Lima Bean Salsa
Grilled Curry Lime Chicken Thighs With Tomato And Lima Bean Salsa
Chicken thighs are a seriously underrated cut of meat. Let them shine with this simple summertime recipe.This recipe is courtesy of the National Chicken Council.
Prep Time
2
hours
Cook Time
30
minutes
Servings
8
Total time: 2 hours, 30 minutes
Ingredients
- 2 pound chicken thighs
- 1 cup plain greek yogurt
- 1 teaspoon fresh ginger, diced
- 1 teaspoon curry powder
- 1 lime, juiced
- 1 cup red cider vinegar
- 1 cup water
- 2 teaspoon pickling spices
- 3 teaspoon salt, divided
- 1 tablespoon sugar
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery seed
- 1 1/2 cup lima beans, cooked in water for 4 minutes, then drained and cooled
- 2 cup diced fresh tomatoes
- 1 small sweet onion, diced
- 1/4 cup chopped fresh cilantro
Directions
- Combine yogurt, ginger, curry powder and lime juice.
- Add chicken thighs and turn to coat with yogurt mixture.
- Allow to marinate in refrigerator 1 to 4 hours.
- In small saucepan, combine vinegar and water; add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed.
- Bring to a boil, then lower heat and simmer for 5 minutes.
- Remove from heat and cool.
- Place lima beans, tomatoes and onion in container.
- Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture.
- Add cilantro.
- Cover and chill at least 1 hour and up to 2 days.
- Prepare grill or broiler.
- Remove chicken from marinade, draining excess.
- Season thighs on both sides with remaining teaspoon salt.
- Place chicken on grill or under broiler to sear.
- Turn over once until well browned, cooking for a total of 6-8 minutes.
- Continue to cook chicken, turning to avoid burning.
- Grill or broil chicken until it reaches an internal temperature of 170º F, about another 15 to 20 minutes.
- Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.