Grilled Chicken Asada With Pineapple Salsa

Ingredients

Chicken Marinade

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp lime juice
• 2 tbsp orange juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp dried oregano

Pineapple Salsa & Vegetables

• 1 cups fresh pineapple, diced
• 0.25 cups red onion, finely diced
• 1 tbsp jalapeño, seeded and minced
• 0.25 cups fresh cilantro, chopped
• 2 cups bell peppers, cut into large chunks

Instructions

1. Whisk together lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, oregano, and salt in a bowl.
2. Place chicken thighs in a shallow dish or zip-top bag, pour the marinade over, and refrigerate for at least 30 minutes, ideally 2 hours.
3. Combine diced pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa; season with salt and set aside.
4. Preheat your grill to medium-high heat.
5. Toss the bell pepper chunks with a drizzle of olive oil and salt.
6. Grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred.
7. Grill the bell pepper chunks alongside the chicken for 3-4 minutes until tender and marked.
8. Serve the grilled chicken and peppers topped generously with the fresh pineapple salsa.

Notes

For the best flavor, let the chicken marinate for at least two hours. If you prefer extra heat, leave the seeds in the jalapeño when making the salsa.