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

Grilled Chicken Thighs with Peach and Cherry Salsa

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.