Name: Grilled Chicken Thighs with Peach and Cherry Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Extra-virgin olive oil - ¼ cup; Orange, juiced - 1; Lime, juiced - 1; Garlic, minced - 2 cloves; Ground cumin - ½ teaspoon; Ground coriander - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Smoked paprika - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Boneless, skinless chicken thighs - 8; Peeled and diced fresh peaches - 1 ½ cups; Pitted and diced red cherries - 1 cup; Chopped cilantro - ⅓ cup; Seeded and minced jalapeno pepper - 2 tablespoons; Minced red onion - 2 tablespoons; Fresh lime juice - 1 tablespoon; Extra-virgin olive oil, or as needed - 2 tablespoons

Ingredients for - Grilled Chicken Thighs with Peach and Cherry Salsa

1. Extra-virgin olive oil ¼ cup

2. Orange, juiced 1

3. Lime, juiced 1

4. Garlic, minced 2 cloves

5. Ground cumin ½ teaspoon

6. Ground coriander ¼ teaspoon

7. Cayenne pepper ¼ teaspoon

8. Smoked paprika ¼ teaspoon

9. Salt and ground black pepper to taste ¼ teaspoon

10. Boneless, skinless chicken thighs 8

11. Peeled and diced fresh peaches 1 ½ cups

12. Pitted and diced red cherries 1 cup

13. Chopped cilantro ⅓ cup

14. Seeded and minced jalapeno pepper 2 tablespoons

15. Minced red onion 2 tablespoons

16. Fresh lime juice 1 tablespoon

17. Extra-virgin olive oil, or as needed 2 tablespoons

How to cook deliciously - Grilled Chicken Thighs with Peach and Cherry Salsa

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Clean and preheat a gas grill to medium heat, about 20 minutes.

5 . Stage

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.