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Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa

Yields1 Serving

Grilled curry lime chicken thigh plated next to a lima bean salsa.

 1 ½ lbs Pilgrim's boneless skinless chicken Thighs
 1 cup plain Greek yogurt
 1 tsp fresh ginger, diced
 1 tsp curry powder
 1 lime, juiced
 1 cup red cider vinegar
 1 cup water
 2 tsp pickling spices
 3 tsp salt, divided
  tsp crushed red pepper flakes
 ½ tsp celery seed
 1 ½ cups lima beans, cooked in water for 4 minutes, then drained and cooled
 2 cups diced fresh tomatoes
 1 small sweet onion, diced
 ¼ cup chopped fresh cilantro

Combine yogurt, ginger, curry powder and lime juice. Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator 1 to 4 hours.


In small saucepan, combine vinegar and water; add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and cool.


Place lima beans, tomatoes and onion in container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro. Cover and chill at least 1 hour and up to 2 days.


Prepare grill or broiler. Remove chicken from marinade, draining excess. Season thighs on both sides with remaining teaspoon salt. Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170ยบ F, about another 15 to 20 minutes.


Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.

Courtesy of National Chicken Council

Nutrition Facts

Serving Size 4 oz

Amount Per Serving
Calories 400
% Daily Value *
Total Fat 19g30%

Saturated Fat 5g25%
Sodium 980mg41%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.