Serves 4-5 people (depending on your hunger levels!)
Ingredients:
BBQ chicken thighs //
- 5-6 chicken thigh fillets
- 3 tbsps coconut aminos
- 2 tsps garlic powder
- 2 tsps onion powder
- 2 tsps smoked or sweet paprika
- 1 tbsp choice of oil of choice
Cucumber pineapple salsa //
- 1 cup diced pineapple
- 1 cup diced cucumber
- 1 cup diced red capsicum
- 1/2 cup diced red onion
- 1 small handful dill
- 1 small handful coriander
- Juice of one lime
Optional serving options:
- Guacamole of choice (I blended 2 medium avocados with the juice of one lime and 1 small garlic clove)
- 1 cup cooked turmeric rice per person, optional. HERE you can find a recipe to my version of a gut friendly turmeric rice.
Method:
- Prepare the chicken! Preheat your grill BBQ to medium - high heat, and choose the grilled side if you have an option. You can use a pan, however this is most ideal if you have a grilling pan.
- In a large bowl, coat the chicken thighs in all of the ingredients under 'BBQ chicken thighs', and mix until well combined.
- Place on the preheated BBQ, close the lid if possible, and cook on one side for roughly 5 minutes, flip and cook for another 5 minutes. Set aside.
- Whilst the chicken cooks, add into a medium-large bowl all of your pineapple salsa ingredients and stir to combine.
- Layer your serving bowl with rice or leftover roast vegetables, then the chicken, pineapple salsa, guacamole and optional chilli and additional lime.
- Enjoy!