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Homemade Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish photo
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Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

Tender grilled chicken thighs topped with a bright pineapple, corn, and bell pepper relish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 skinless boneless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • cooking spray
  • Relish: section-heading
  • 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 Tbsp finely chopped red onion
  • 1 Tbsp cider vinegar
  • 1 tsp sugar
  • 1/4 tsp salt for relish

Instructions

  • Preheat a grill pan over medium-high heat and lightly coat it with cooking spray.
  • In a small bowl, mix 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
  • Sprinkle the spice mixture evenly over both sides of the 8 chicken thighs.
  • Place the chicken thighs on the hot grill pan and cook about 10 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  • While the chicken cooks, prepare the relish: in a medium bowl combine 2 cups cubed pineapple, 1/2 cup corn kernels, 1/3 cup chopped red bell pepper, 1/4 cup thinly sliced basil, 3 Tbsp chopped red onion, 1 Tbsp cider vinegar, 1 tsp sugar, and 1/4 tsp salt. Stir to combine.
  • When the chicken is done, transfer to a platter and spoon the pineapple-corn relish over the top. Serve immediately.

Equipment

  • Grill Pan
  • Small Bowl
  • Medium Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board

Notes

  • Cut pineapple into uniform cubes for even relish texture.
  • Use fresh corn for best sweetness, or thawed frozen corn if needed.
  • Adjust sugar to taste if pineapple is extra tart.