Grilled Pineapple Lime Chicken Thighs
Ingreadient
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1/2 cup pineapple juice
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2 limes, divided
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1 1/2 tablespoons olive oil
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1 1/2 teaspoon salt-free adobo seasoning
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1 teaspoon salt, or to taste
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1/8 teaspoon cayenne pepper, or to taste (optional)
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1 1/2 pounds skinless, boneless chicken thighs
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1/2 cup small pineapple pieces
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cilantro sprigs, for garnish (optional)
Direction
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Combine pineapple juice, zest and juice of 1 lime, olive oil, adobo seasoning, salt, and cayenne, in a large resealable plastic bag. Gently squeeze the bag to mix marinade.
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Add chicken thighs to marinade, and gently squeeze contents to coat chicken. Move thighs inside the bag into a single layer. Gently press out the air, reseal, and refrigerate for 1 hour or up to 2 hours, turning every 20 minutes or so.
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Preheat an outdoor grill to 400 degrees F (200 degrees C). Clean and oil the grates.
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Place chicken on the oiled grate and drizzle with marinade. Grill 2 to 3 minutes, give each piece a quarter turn, and grill 2 or 3 minutes more. Turn chicken over and repeat. Grill until chicken is no longer pink at the center and juices run clear. An instant read thermometer inserted near the center should reach 165 degrees F (74 degrees C).
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Remove chicken to a plate, cover with foil, and rest for 8 to 10 minutes.
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Cut remaining lime in half and squeeze 1 lime half over chicken. Cut the other lime half into slices. Sprinkle pineapple pieces over the chicken; garnish with lime slices and cilantro sprigs.
