After the excess of food from Saturday's birthday celebration, I turned to a Cooking Light chicken recipe for Sunday dinner. This was a really quick and easy dinner to pull together as well as being healthy. Some chicken thighs were rubbed with a mixture of garlic powder, ground cumin, salt and pepper before going on a hot, well oiled grill to cook for 10 minutes on each side. The simply grilled chicken thighs were served with a pineapple, corn and red bell pepper relish. I also grilled a couple of slices of homemade bread drizzled with olive oil.
Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish
Adapted from The Best of Cooking Light 13
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 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
Heat a grill pan over medium-high heat, or light an outdoor gas grill. Lightly coat pan with cooking spray or oil grates of outdoor grill. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan or grill; cook 10 minutes on each side or until done.
Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.