It’s a bright, herby taste sensation inspired by Nichole’s travels in Costa Rica—perfectly cooked chicken thighs covered in cilantro, dill, and chopped chives. That's enough flavor on its own, but the sweet heat from the salsa, which is made of pineapple, peaches, and cucumber, gives this dish another level of flavor. We love to make this for company and equally love it atop lettuce cups for leftovers the next day.

This recipe yields 4 - 5 servings.

Ingredients

INGREDIENTS

For the chicken:
6 chicken thighs
⅓ cup fresh chopped cilantro
⅓ cup fresh chopped dill
3 tablespoons fresh chopped chives
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon sea salt
½ teaspoon pepper

For the Tropical Salsa:
2 fresh yellow peaches, chopped
1 mango, chopped
½ cucumber, chopped
2 jalapeños, finely diced with ribs and seeds removed
1 cup fresh pineapple, chopped
1 passion fruit, chopped (optional)

For the chicken:
6 chicken thighs
33.7 grams fresh chopped cilantro
33.7 grams fresh chopped dill
20 grams fresh chopped chives
30 ml olive oil
30 ml maple syrup
6 grams sea salt
1.15 grams pepper

For the Tropical Salsa:
2 fresh yellow peaches, chopped
1 mango, chopped
½ cucumber, chopped
2 jalapeños, finely diced with ribs and seeds removed
151.7 grams fresh pineapple, chopped
1 passion fruit, chopped (optional)

Directions

Preheat the oven to 375 degrees fahrenheit. In a large mixing bowl add chicken thighs, fresh chopped herbs, olive oil, maple syrup, salt, and pepper. Toss the chicken until each piece is evenly coated, cover. Let marinate for 30-60 minutes.
Once the chicken is marinated, place on a baking sheet lined with parchment and roast for 20-23 minutes. The chicken will appear golden and juicy. Remove from the oven and let rest for 5 minutes before slicing to serve.
In another mixing bowl, toss the peaches, mango, cucumber, jalapeños, pineapple, and passion fruit (if using) together. Serve the fresh salsa over the herb roasted chicken. Enjoy!

tips

*For leftovers, add the chicken and salsa to a bowl with a small splash of coconut aminos and dollop of mayo for a quick tropical chicken salad. You can serve in lettuce boats or atop bread.