Grilled Chicken Thighs with Peach and Cherry Salsa

Recipesfull introduces to you: BBQ and Grilling Recipes. (Grilled Chicken Thighs with Peach and Cherry Salsa). Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat. The marinade for the chicken is tasty, too!

Brief

Prep 15 mins

Cook: 10 mins

Additional: 4hrs

Total: 4hrs25 mins

Servings: 8

Yield: 8 servings

Grilled Chicken Thighs with Peach and Cherry Salsa

Ingredients

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

1 ½ cups peeled and diced fresh peaches

1 cup pitted and diced red cherries

⅓ 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

Tips

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Nutritional Information

Grilled Chicken Thighs with Peach and Cherry Salsa

Servings Per Recipe:8

Calories: 214.7

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 6.7g 2%

Dietary Fiber: 1g 4%

Sugars: 4.7g

Fat: 15.5g 24%

Saturated Fat: 2.9g 14%

Cholesterol: 42.5mg 14%

Vitamin A Iu: 285.1IU 6%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.2mg 12%

Vitamin C: 18.1mg 30%

Folate: 8.7mcg 2%

Calcium: 20.6mg 2%

Iron: 0.9mg 5%

Magnesium: 16.5mg 6%

Potassium: 197.8mg 6%

Sodium: 61.3mg 3%

Thiamin: 0.1mg 6%

Calories From Fat: 139.7

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.