Serves 4-6

This Mexican-inspired recipe for spicy grilled chicken, topped with strawberry salsa and served with fresh radishes is, simply put, delicious.

Ingredients

6 boneless, skinless chicken thighs, preferably organic

1 tablespoon crushed red pepper

1 garlic clove, chopped

1/4 cup fresh cilantro, chopped

Juice and zest of 2 limes

1/4 cup extra-virgin olive oil

Sea salt

8 radishes, sliced thin

Strawberry Salsa

1 cup strawberries, hulled and cut into medium dice

1 garlic clove, chopped

1/2 red onion, chopped

3/4 cup fresh cilantro, finely chopped

Juice of 1 lime

1/2 cup extra-virgin olive oil

Sea salt

Instructions

In a medium bowl, add the chicken, red pepper, garlic, cilantro, lime juice, lime zest, and olive oil.  Season with salt and mix to combine.  Cover and refrigerate for 2-3 hours.

Make the salsa.  Put the strawberries, garlic, onion, cilantro, and lime in a medium bowl and toss to combine.  Add the olive oil, season with the salt and toss.  Set aside.

Before grilling, remove the chicken from the refrigerator.  Prepare a grill to medium-high heat.  Grill the chicken until cooked, approximately 10-12 minutes per side.  Remove the chicken from the grill.

Arrange the chicken on a serving platter or individual plates.  Spoon the salsa over the top and arrange the radishes on the side.  Serve immediately.