Spicy Ginger Grilled Chicken Thighs with Avocado Salsa
Eat the thighs as is with the salsa, shred the meat and make tacos, or make crostini out of the meat with the salsa on top.
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equipment
ingredients
Chicken
- 8 Bone-In Skin-On Chicken Thighs
- 1/4 cup Lime Juice
- 1/4 cup Agave Nectar
- 1/4 cup Soy Sauce
- 1 tablespoon Sriracha Chili Sauce
- 1 tablespoon Olive Oil
- Fresh Ginger peeled and sliced, 2 inch piece
- 1/2 cup Chopped Cilantro
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
Mango Avocado Salsa
- 1 Mango chopped
- 1 Avocado peeled, pitted and chopped
- 1/4 Red Onion diced
- 1/2 jalapeños Jalapeño seeded and diced
- 1 clove Garlic minced
- 1 teaspoon Minced Fresh Cilantro
- Juice from half a Lime
- Pinch of Ground Cayenne Pepper
Garnish
- Lime Wedges
- Chopped Cilantro
instructions
- In a medium bowl, stir together lime juice, agave, soy sauce, olive oil, cilantro, garlic powder, salt and pepper.
- In a large ziplock bag, add chicken thighs. Pour the majority of the marinade in the bag, reserving 1/4 cup separately, and seal. Shake the bag until the chicken is coated.
- Marinate in the refrigerator for 3 hours, up to overnight.
- In a medium bowl, stir together ingredients for the mango avocado salsa. Set in refrigerator until ready to serve.
- When ready to cook, heat up the grill. Grill skin side down, until crispy and brown, approximately 6 minutes. Turn and cook on the other side until cooked through, approximately 5 minutes. Baste occasionally as the thighs cook on both sides.
- Serve immediately with salsa. You can even shred the chicken thigh meat and make tacos out of it!