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Grilled Chicken Thighs with Peach and Cherry Salsa
Grilled Chicken Thighs with Peach and Cherry Salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Elevate grilled chicken thighs with a vibrant peach and cherry salsa using fresh stone fruit.
Ingredients:
  • 1 lime, juiced
  • 1 orange, juiced
  • 0.25 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon smoked paprika
  • 8 boneless, skinless chicken thighs
  • 1.5 cups peeled and diced fresh peaches
  • 1 cup pitted and diced red cherries
  • 0.33333334326744 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:
  • In a gallon-sized zip-top bag, combine olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper. Seal the bag and gently massage the ingredients to mix well. Add chicken thighs, remove excess air, and seal the bag.
  • Place the bag flat in the refrigerator, ensuring the chicken thighs are in a single layer. Marinate for a minimum of 4 hours, flipping the bag every 2 hours.
  • Make the salsa ahead of grilling. Mix peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Give it a gentle toss and chill in the fridge.
  • Prepare and heat up a gas grill until it reaches medium heat, which should take around 20 minutes.
  • Prepare the grill grates by brushing them with olive oil. Take the chicken thighs out of the marinade and discard it. Grill the chicken in a single layer until fully cooked, about 5 to 7 minutes per side, reaching an internal temperature of at least 165 degrees F (74 degrees C. Serve with salsa.

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