Grilled Chicken Thighs with Avocado Salsa

These succulent thighs get their sassy flavor from a lime-flavored marinade spiked with cumin, coriander and cinnamon. Double the recipe and slice the leftover chicken to add to salads or soft tacos later in the week.


8 boneless skinless chicken thighs
1/4 cup lime juice
1 tablespoon canola oil
1 1/4 teaspoons salt
1 teaspoon grated lime peel
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper


2 avocados, chopped
1 cup chopped tomatoes
1/4 cup finely chopped red onion
1/4 cup lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place chicken in single layer in large nonreactive pan. Whisk all remaining chicken ingredients in small bowl; pour over chicken. Cover and refrigerate 1 hour.

2. Gently combine all salsa ingredients in medium bowl.

3. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Serve with salsa.

4 servings

PER SERVING: 355 calories, 21.5 g total fat (5 g saturated fat), 31 g protein, 10.5 g carbohydrate, 85 mg cholesterol, 750 mg sodium, 5.5 g fiber

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