Twist O’ Lime Chicken Grill and Salsa
Makes 4 servings

Ingredients

• 16 - red cherry tomatoes, quartered
• 6 - sun-dried tomatoes marinated in olive oil, cut in thin strips
• 1/2 - cup cooked black-eyed peas, rinsed and drained
• 1/2 - ripe mango, peeled and diced in small cubes
• 1/4 - cup red onion, minced
• 3-1/2 - Tablespoon fresh lime juice
• 2 - Tablespoon red wine vinegar
• 3 - Tablespoon olive oil
• 3 - Tablespoon fresh cilantro, minced
• 1 - teaspoon salt
• 1/2 - teaspoon ground black pepper
• 1/2 - teaspoon ground cumin
• 3 - drops hot pepper sauce
• 8 - Boneless, Skinless Chicken Thigh Cutlets

Directions

1. In large bowl, add cherry tomatoes, sun-dried tomatoes, black-eyed peas, mango, red onion, 2 tablespoons lime juice, vinegar, 2 tablespoons olive oil, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
2. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.
3. In a resealable plastic bag, put in 1 tablespoon olive oil, 1-1/2 tablespoons lime juice, cumin and hot pepper sauce.
4. Add chicken and turn to coat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 
5. Refrigerate at least 30 minutes or for several hours.

1. Remove chicken from marinade and discard marinade. 
2. Grill chicken for 8 minutes (turning once) or until done (internal temp 170°F).