Kyle’s summer hits just keep on coming! This month it’s a unique, fruity and fresh grilled chicken dish that takes full advantage of seasonal summer stone fruit.
Marinade:
- 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
Salsa:
- 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
- Pinch of salt
Directions
- Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, salt, and lime juice in a medium bowl. Toss gently and refrigerate.
- 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.
- 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.
Original recipe by Bibi on AllRecipes.com
Prep Time: 15 mins Cook Time: 10 mins Additional Time: 4 hrs Total Time: 4 hrs 25 min Yield: 8 servings
