July 8, 2014

Grilled Chicken Thighs with Spicy Cherry-Peach Salsa

After returning from a long weekend in my home state of Michigan, I felt it was necessary to enjoy some of the wonderful cherries that are grown there. This time of year is when you will find the sweetest cherries around (I could seriously eat a whole bag). 
This sweet and spicy salsa is super addictive thanks to the ripe peaches and crisp jalapeño (garden-fresh would be even better). I decided to serve it on grilled chicken thighs, but it would work perfectly on grilled fish as well. Pair with a glass of crisp white wine and take in the fresh flavors of July! 

1. Preheat grill to medium-high and coat with cooking spray.
2. Combine salsa ingredients in a medium bowl. Adjust seasonings as needed and set aside.

3. Season chicken with salt and pepper on both sides and place on the hot grill. Cook for 4-5 minutes per side, or until juices run clear. Transfer to a platter and let rest for 5 minutes.

4. Serve chicken thighs with a heaping scoop of salsa.



Grilled Chicken Thighs with Spicy Cherry-Peach Salsa
Serves 4

All you need:
Salsa 
1 cup fresh cherries, pitted and quartered
3 ripe peaches, peeled, pitted and chopped
1 jalapeño, seeded and chopped
1/4 red onion, finely diced
Zest and juice of 1 lime
1 tablespoon honey
1/4 bunch fresh cilantro, chopped
Salt and pepper, to taste

8 boneless, skinless chicken thighs

All you do:
1. Preheat grill to medium-high and coat with cooking spray.
2. Combine salsa ingredients in a medium bowl. Adjust seasonings as needed and set aside.
3. Season chicken with salt and pepper on both sides and place on the hot grill. Cook for 4-5 minutes per side, or until juices run clear. Transfer to a platter and let rest for 5 minutes.
4. Serve chicken thighs with a heaping scoop of salsa.

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