Grilled Chicken Thighs with Peach and Cherry Salsa

These juicy marinated grilled chicken thighs with a lively peach and cherry salsa takes advantage of fresh stone fruits to make an incredible meal.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 215 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 lime, juiced
• 2 tablespoons minced red onion
• 2 tablespoons seeded and minced jalapeno pepper
• 2 tablespoons extra-virgin olive oil, or as needed
• 8 boneless, skinless chicken thighs
• 1 orange, juiced
• 1 cup pitted and diced red cherries
• 0.25 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 0.25 cup extra-virgin olive oil
• 0.25 teaspoon smoked paprika
• 0.33333334326744 cup chopped cilantro
• 1.5 cups peeled and diced fresh peaches

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, combine peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon lime juice in a medium bowl; toss gently. Refrigerate until ready to serve.

Step 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.