main meals

Ingredients

	3/4 tsp ground cinnamon
	3/4 tsp ground allspice
	1/2 tsp garlic salt
	1/4 tsp dried thyme
	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(s) boneless, skinless chicken thigh(s), about 6 thighs Salsa
	1 large mango(es), diced
	2 small shallot(s), finely chopped
	1 large jalapeno pepper(s), 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

• Preheat grill to medium heat.
  
  
• On a plate, combine cinnamon, allspice, garlic salt, thyme, table salt, black pepper, cayenne pepper and 1 tablespoon of lime juice; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
  
  
• Meanwhile, in a medium bowl, combine salsa ingredients.
  
  
• Grill chicken for 10 minutes; flip 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 salsa per serving.

Notes

• *Get crafty with leftovers: If you’re only cooking for 2 people, make the complete recipe and then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.