Pineapple Jalapeño Grilled Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 1/2 cup pineapple juice
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 medium jalapeño, minced (seeds removed for less heat)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder (optional)

Steps

1. 1 In a medium bowl, whisk together pineapple juice, olive oil, lime juice, cumin, smoked paprika, minced jalapeño, garlic, salt, black pepper, and chili powder if using.
2. 2 Add the chicken thighs to the marinade, ensuring they're well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. 3 Preheat grill to medium-high heat.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill the chicken, skin-side down first, for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
6. 6 During the last few minutes of grilling, sprinkle with chopped cilantro.
7. 7 Remove from grill and let rest for 5 minutes before serving.

Equipment

• Grill
• Tongs
• Instant-read thermometer

Variations

• For a smokier flavor, add a chipotle pepper in adobo sauce to the marinade.

Substitutions

• If fresh jalapeños are unavailable, use 1 teaspoon of jalapeño powder or hot sauce to taste.

Pairings

• Grilled pineapple slices
• Cilantro lime rice
• Black beans

Nutrition

Tips

• For extra flavor, grill pineapple slices alongside the chicken and serve on top.
• If you prefer boneless thighs, adjust the cooking time accordingly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a fresh mango salsa or a simple avocado salad.
• Pairs well with grilled corn on the cob.

FAQ