Grilled Chicken Thighs with Peach and Cherry Salsa
Description
These juicy marinated grilled chicken thighs with a lively peach and cherry salsa takes advantage of fresh stone fruits to make an incredible meal.
Ingredients
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1/4 cup extra-virgin olive oil
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1 orange, juiced
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1 lime, juiced
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2 cloves garlic, minced
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon cayenne pepper
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1/4 teaspoon smoked paprika
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salt and ground black pepper to taste
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8 boneless, skinless chicken thighs
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1 1/2 cups peeled and diced fresh peaches
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1 cup pitted and diced red cherries
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1/3 cup chopped cilantro
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2 tablespoons seeded and minced jalapeno pepper
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2 tablespoons minced red onion
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1 tablespoon fresh lime juice
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2 tablespoons extra-virgin olive oil, or as needed
Directions
1
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.
2
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.
3
Meanwhile, combine peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon lime juice in a medium bowl; toss gently. Refrigerate until ready to serve.
4
Preheat an outdoor grill for medium heat and lightly oil the grate.
5
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.