Grilled Chicken Thighs with Peach and Cherry Salsa

Name: Grilled Chicken Thighs with Peach and Cherry Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Yield: 8
Ingredients: 0.25 cup extra-virgin olive oil; 1 orange, juiced; 1 lime, juiced; 2 cloves garlic, minced; 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 0.25 teaspoon smoked paprika; salt and ground black pepper to taste; 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

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Take advantage of the abundance of fresh stone fruit when it's in season — toss together this lively peach and cherry salsa recipe. Serve it on top of grilled chicken thighs, they're more forgiving than white meat chicken. The marinade is quite tasty, too.

Submitted by Bibi

Updated on March 17, 2025

4

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

4 hrs

Total Time:

4 hrs 25 mins

Servings:

8

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Original recipe (1X) yields 8 servings

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 minced jalapeño chile pepper, seeded
2 tablespoons minced red onion
1 tablespoon fresh lime juice
2 tablespoons extra-virgin olive oil, or as needed, for brushing on the grill

Directions

Combine 1/4 cup oil, orange juice, juice of 1 lime, garlic, cumin, coriander, cayenne pepper, paprika, salt, and black pepper in a gallon-sized resealable plastic bag. Seal the bag; gently squeeze ingredients together until combined. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag.
Place the bag in the refrigerator so chicken thighs lay in a single layer; marinate for at least 4 hours, flipping the bag every 2 hours.
Meanwhile, combine peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon lime juice in a medium bowl; toss gently. Refrigerate until ready to serve.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken thighs from marinade; shake off excess. Discard marinade. Grill chicken on the preheated grill until no longer pink, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve with peach-cherry salsa.

Nutrition Facts (per serving)

215	Calories
16g	Fat
7g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 215
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	15%
Cholesterol 43mg	14%
Sodium 61mg	3%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 12g	24%
Vitamin C 18mg	20%
Calcium 21mg	2%
Iron 1mg	5%
Potassium 198mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Chicken Thighs with Peach and Cherry Salsa

Ingredients

Directions

Nutrition Facts (per serving)

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