Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Marinade:
Salsa:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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.

Nutrition Facts

215 calories; protein 12.1g; carbohydrates 6.7g; fat 15.5g; cholesterol 42.5mg; sodium 61.3mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2020
I used chicken quarters because it’s what I had in my freezer. Also, by the time I was ready to cook, it was pouring down rain. So I baked these in the oven instead of on the grill. The marinade didn’t impart flavor to the meat (after 5 hours), but I could eat the salsa with a spoon; hence, the 5 star review instead of 4. Read More
Rating: 5 stars
07/10/2020
This is very good! Read More
Rating: 5 stars
06/10/2021
Loved this recipe! The salsa is so good and works great with the chicken! Can't wait to make it again. Read More
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