Recipes from Pilgrim's Kitchen

• 8 boneless chicken thighs, pounded thin (about 2 pounds)
• 1/2 cup prepared honey mustard
• 1 medium cucumber, peeled, seeded and chopped
• 2 Cups red or green seedless grapes (or a combination of the two), cut in half
• 1/4 cup lime juice (1 teaspoon lime zest, optional)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Brush both sides of each thigh with some honey mustard and set them aside.

In a medium bowl, stir together the ingredients for the salsa and set it aside.

Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.

Serves 4