Enjoy this grilled chicken recipe that highlights some of the fresh flavors of summer.

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa

1 cup plain Greek-style yogurt
1 teaspoon diced fresh ginger
1 teaspoon curry powder
juice of 1 lime
1½-2 pounds chicken thighs
1 cup cider vinegar
1 cup water
2 teaspoons pickling spices
3 teaspoons salt, divided
1 tablespoon sugar
⅛ teaspoon crushed red pepper flakes
½ teaspoon celery seed
1½ cups lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
¼ cup chopped fresh cilantro

Combine yogurt, ginger, curry powder and lime juice. Add chicken thighs, and turn to coat with yogurt mixture. Marinate in refrigerator 1-4 hours.

In a small saucepan, combine vinegar and water; add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and cool.

Place lima beans, tomatoes and onion in a container. Using a fine-mesh sieve, pour the warm vinegar into the vegetable mixture. Add cilantro. Cover and chill at least 1 hour and up to 2 days.

Prepare grill or broiler. Remove chicken from marinade, draining excess. Season thighs on both sides with remaining teaspoon of salt. Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170 degrees, about another 15 to 20 minutes.

Using a slotted spoon, place about ⅓ cup salsa on each plate, and place a grilled thigh next to the salsa.