For a smoky char, consider using a charcoal grill or adding wood chips to your gas grill. If you don't have fresh peaches and cherries, you can substitute with frozen fruit. Just be sure to thaw them completely and drain any excess liquid before using. Adjust the amount of jalapeño in the salsa to your preference. For a milder flavor, remove the seeds and membranes before mincing. Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. Serve with a side of rice, quinoa, or a simple green salad for a complete and balanced meal.
Grilled Chicken Thighs with Peach and Cherry Salsa
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 25 mins
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SERVING8 People
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VIEWS16
Embrace the vibrant flavors of summer with this Grilled Chicken Thighs with Peach and Cherry Salsa. Succulent chicken thighs, marinated in a zesty citrus-spice blend, meet a refreshing salsa bursting with sweet peaches, tart cherries, and a hint of jalapeño heat. A delightful dance of textures and tastes that's perfect for your next barbecue or weeknight dinner.
Ingridients
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Nutrition
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Carbohydrate28 g
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Cholesterol183 mg
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Fiber5 g
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Protein36 g
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Saturated Fat7 g
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Sodium254 mg
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Sugar19 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a gallon-sized resealable plastic bag, whisk together 1/4 cup olive oil, orange juice, lime juice, minced garlic, cumin, coriander, cayenne pepper, smoked paprika, salt, and pepper. Seal the bag and gently massage to combine. (5 minutes)
02
StepAdd the chicken thighs to the bag, ensuring they are well-coated in the marinade. Squeeze out any excess air and seal the bag tightly. (2 minutes)
03
StepPlace the bag in the refrigerator, arranging the chicken thighs in a single layer. Marinate for at least 4 hours, or preferably overnight, flipping the bag every 2 hours to ensure even marination. (4+ hours)
04
StepWhile the chicken marinates, prepare the peach-cherry salsa. In a medium bowl, combine the diced peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon of lime juice. Toss gently to combine. (10 minutes)
05
StepCover the salsa and refrigerate until ready to serve, allowing the flavors to meld. (30 minutes)
06
StepPreheat an outdoor grill to medium heat and lightly oil the grill grate. (10 minutes)
07
StepRemove the chicken thighs from the marinade, shaking off any excess. Discard the used marinade. (2 minutes)
08
StepGrill the chicken thighs on the preheated grill for 5 to 7 minutes per side, or until they are cooked through and no longer pink inside. An instant-read thermometer inserted into the thickest part of the thigh should register at least 165°F (74°C). (10-14 minutes)
09
StepRemove the grilled chicken thighs from the grill and let them rest for a few minutes before serving. (5 minutes)
10
StepServe the grilled chicken thighs topped with a generous spoonful of the fresh peach-cherry salsa. Enjoy! (2 minutes)
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Tyrell Lindgren
Jul 1, 2025I was a bit skeptical about the cayenne pepper, but it adds a nice little kick!
Jaron Quigley
Jun 22, 2025Easy to follow recipe and the results were amazing. Thank you!
Ernie Witting
Jun 15, 2025The marinade is fantastic! I've also used it on pork chops with great success.
Cristina Runolfsdottir
Jun 14, 2025I added a bit of honey to the salsa to make it a little sweeter, and it was perfect for my taste.
Christa Friesen
Jun 10, 2025This recipe is a winner! I made it for a BBQ and everyone raved about it.
Janiya Macgyver
Jun 5, 2025This recipe is a summer staple in our house! The salsa is so fresh and flavorful.
Jadon Gibson
May 27, 2025My family loved this recipe! I will definitely make it again.
Sunny Stanton
May 25, 2025I tried this with nectarines instead of peaches and it was just as delicious.
Elissa Moen
May 21, 2025Such a simple yet impressive dish. Highly recommend!
Chauncey Strosin
May 13, 2025The chicken was so juicy and flavorful. The salsa complimented it perfectly.