Grilled Chicken Thighs with Peach-Lime Salsa
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Ingredients
3 tablespoons olive oil
1 teaspoon ground cumin
6 garlic cloves, minced
6 (5 oz) skinless and boneless chicken thighs, trimmed
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh basil
1 ½ teaspoons chopped fresh mint
1 ½ teaspoons fresh lime juice
½ teaspoon sugar
2 ripe peaches (about 1/2 pound), peeled and chopped
1 red or green jalapeno pepper, minced
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper
Cooking Spray
6 lime slices (optional)
To make
We like the combination of sweet peaches and hot peppers; add jalapeno if you prefer a dish with hints of pepper, but without burning.
Place the first 3 ingredients in a large bowl, stirring with a whisk. Add the chicken; mix well to coat. Cover and refrigerate for 1 hour.To make the salsa, combine the onion and the following 6 ingredients (including jalapeno); add 1/4 teaspoon salt. Let stand for 1 hour.Preheat the grill to medium-high heat.Remove chicken from marinade; drain marinade. Let the chicken sit at room temperature for 30 minutes. Sprinkle the chicken evenly with the remaining 1/2 teaspoon salt and black pepper. Place the chicken on a grill rack greased with cooking spray; cook for 6 minutes on each side or until tender. Serve with salsa and lime wedges, if desired.
Place the first 3 ingredients in a large bowl, stirring with a whisk. Add the chicken; mix well to coat. Cover and refrigerate for 1 hour.To make the salsa, combine the onion and the following 6 ingredients (including jalapeno); add 1/4 teaspoon salt. Let stand for 1 hour.Preheat the grill to medium-high heat.Remove chicken from marinade; drain marinade. Let the chicken sit at room temperature for 30 minutes. Sprinkle the chicken evenly with the remaining 1/2 teaspoon salt and black pepper. Place the chicken on a grill rack greased with cooking spray; cook for 6 minutes on each side or until tender. Serve with salsa and lime wedges, if desired.
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Author:Admin
Published: 11/20/2023 8:42 PM
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