How to Make Grilled Chicken Thighs with Peach and Cherry Salsa - A Step-by-Step Guide

Grilled chicken thighs are a delicious and versatile dish that can be prepared in a variety of ways. One of the best ways to elevate the flavors of grilled chicken thighs is by pairing them with a fresh and vibrant fruit salsa. In this recipe, we will be grilling up tender and juicy chicken thighs and topping them with a sweet and tangy peach and cherry salsa. The combination of smoky grilled chicken with the bright and flavorful salsa is a match made in culinary heaven.

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 25 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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

    215 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 43mg
    • Sodium: 61mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 18mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 198mg