POINTS® Value |  4
Servings | 4
Preparation Time | 25 min
Cooking Time | 16 min
Level of Difficulty | Easy

main meals | Get crafty with leftovers! If you’re only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.



3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/4 tsp dried thyme
1/2 tsp garlic salt
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, or to taste
2 Tbsp fresh lime juice, divided
1 pound boneless, skinless chicken thigh(s), about 6 thighs
1 1/2 medium mango(es), or 1 large, diced
1 1/2 medium shallot(s), or 1 large, finely chopped
1 1/2 small jalapeno pepper(s), or 1 large, cored, seeded and minced (do not touch seeds with bare hands)
1 Tbsp cilantro, fresh, minced
1/8 tsp table salt, or to taste

Instructions


1. Preheat grill to medium heat.
2. Combine cinnamon, allspice, thyme, garlic salt, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3. Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
4. Place chicken on preheated grill. Grill for 10 minutes; flip over and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.








-- Edited by Colette at 05:00, 2006-01-05