Hear me out: a crispy tortilla chip with a heaping scoop of pineapple salsa, topped with a juicy chunk of grilled chicken that’s dripping with flavours of paprika and cumin. Does that sound like the best summer meal, or is it just me??
Equipment
To make my grilled chicken and pineapple pico de gallo at home, here’s what you’ll need:
- barbecue grill
- large bowl
- chef’s knife
- medium bowl
- instant-read thermometer
Note: You can find the full ingredients list and recipe instructions below!
Cooking Tips
- Use boneless, skinless chicken thighs. This will make the dish feel more like a cowboy caviar salad than a plated meal and that’s what it’s all about! Did someone say girl dinner?
- Do most of the cooking on one side of the chicken. We want to get deep grill marks on the top side of the chicken, so we’re keeping it on one side for the majority of the cook time. That means it’s important to keep the lid down and avoid moving the chicken once you lay it on the grill. Just let it do it’s thing!
- Don’t like pineapple? Try making the pico de gallo with mango instead!
- Serve it with…I totally intended this to be an entire meal on it’s own, but there’s always room for dessert. Try making this strawberry and rhubarb galette.
What is the secret to grilling chicken?
Three things: a good marinade, a hot grill and patience. A good marinade, with lots of acid will tenderize the chicken and make it extra juicy. A hot grill will give you delicious char on the outside without drying the chicken on the inside. And patience will stop you from moving it around too much on the grill. When you have enough patience to place the chicken in one spot and let it cook half-way through on one side before flipping, you’ll get a delicious end result that’s packed with flavour.
How long does it take to cook chicken on the grill?
Boneless, skin-less chicken thighs take about 8 minutes per side on a grill heated to 400°F. You’ll know the chicken is done when the internal temperature reaches 165°F and the juices run clear.
How long should I marinate chicken before grilling?
As long as you have! The longer you let it marinate the better it will taste, but life is busy and cooking should be flexible. I recommend aiming for at least 30 minutes, but don’t sweat it if you can’t afford to wait that long.
Grilled Paprika Chicken with Pineapple Pico de Gallo
4-6
servings35
minutesIngredients
8 boneless, skinless chicken thighs
½ cup + 2 tbsp lime juice (about 6 limes)
1 tbsp paprika
1 tbsp + 1 tsp cumin
2 medium tomatoes
½ red onion
1 jalapeño pepper
½ pineapple
½ cup chopped cilantro
1 garlic clove
Salt (I'm using Diamond Crystal)
Tortilla chips for serving
Directions
Heat your grill to 450°F.
In a large bowl add chicken thighs, ½ cup lime juice, paprika, 1 tbsp cumin, ½ tbsp salt, and 3 tbsp olive oil. Toss to coat and set aside while you make the pico de gallo.
Dice your tomatoes, onion, jalapeño and pineapple into similarly sized pieces. Transfer to a medium bowl and add minced garlic, 1 tsp cumin, 1 tsp salt and cilantro. Toss and set aside.
By now the grill should be ready to go. Add chicken thighs top-side down on the grill and close the lid. Let cook at 400°F to 450°F for 6-8 minutes. We’re doing most of the cooking on this side and trying to get as much char as possible at this temperature, so try not to lift the lid or move the chicken during this time.
When the chicken has significant grill marks and charring around the edges flip and reduce the heat to 350°F to 400°F. Cook for another 5 minutes. You’ll know the chicken is done when an instant read thermometer, inserted into the thickest part of the thigh, reads 160°F to 165°F. Remove from the grill and let rest for 5 minutes.
Serve with tortilla chips, pineapple pico, and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.