Description
Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat. The marinade for the chicken is tasty, too!
Ingredients
- ¼ cup extra-virgin olive oil
- 1 orange, juiced
- 1 lime, juiced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- salt and ground black pepper to taste
- 8 boneless, skinless chicken thighs
- 1 ½ cups peeled and diced fresh peaches
- 1 cup pitted and diced red cherries
- ⅓ cup chopped cilantro
- 2 tablespoons seeded and minced jalapeno pepper
- 2 tablespoons minced red onion
- 1 tablespoon fresh lime juice
- 2 tablespoons extra-virgin olive oil, or as needed
Instructions
- Add olive oil
- orange juice
- lime juice
- garlic
- cumin
- coriander
- cayenne
- paprika
- salt
- and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs
- press out most of the air
- and seal.
- Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours
- turning the bag over every 2 hours.
- Prepare the salsa before lighting the grill. Combine peaches
- cherries
- cilantro
- jalapeno
- red onion
- and lime juice in a medium bowl. Toss gently and refrigerate.
- Clean and preheat a gas grill to medium heat
- about 20 minutes.
- Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center
- 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 4 hrs 25 mins
Servings: 8