Spicy Grilled Chicken Thighs with Black-Eyed Pea and Mango Salsa

8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
3 drops bottled hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
Black-Eyed Pea and Mango Salsa: recipe follows
cilantro leaves

In shallow pan, whisk together olive oil, lime juice, cumin and hot pepper sauce. Add chicken and turn to coat; sprinkle with salt and pepper. Cover and refrigerate at least 30 minutes or for several hours.

Remove chicken from marinade and place on prepared grill about 6 inches from heat.

Grill about 4 minutes on each side or until fork can be inserted in chicken with ease. Serve with Black-Eyed Pea and Mango Salsa.

Black-Eyed Pea and Mango Salsa

In large bowl, mix together:
16 red cherry tomatoes, quartered
6 oil-packed sun-dried tomato halves, 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 minced red onion
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.

Makes 4 servings
Source: National Chicken Council