Honey Mustard Chicken Thighs With Grape and Lime Salsa

By the end of May, the days are lengthening
and the temperatures are beginning to rise,
ideal conditions for dining "al fresco,"
Italian for "in the fresh air."
To best enjoy the fresh air, try this light
and simple chicken recipe to celebrate it
and usher in the first months of summer.

Ingredients:
8 boneless chicken thighs, pounded thin (about 2 pounds)
1/2 cup prepared honey mustard
Salsa:
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 extra virgin olive oil
1/4 teaspoon salt and freshly ground pepper

Directions:
Prepare the grill.
Chicken may be cooked on an oiled grilling pan.
(The pan should be very hot before placing the chicken on it.)
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.