Marinated And Grilled Chicken Thighs With Peach Salsa

Grilled chicken thighs with peach salsa on a white plate.

5 from 1 vote

Marinated And Grilled Chicken Thighs With Peach Salsa

These grilled chicken thighs with peach salsa create the ultimate summer meal! Marinated with peanut, soy, and chilis and topped with juicy peaches, cucumber, and cilantro.

Prep Time15

Cook Time20

Marinate12

Total Time12 35

Course: Main Course

Cuisine: American

Servings: large

Calories: 779kcal

Author: Ali Mairet

Equipment

grill
microplane
metal spatula for grilling

Ingredients

Chicken Marinade

½ cup creamy peanut butter
½ cup hot tap water
¼ cup sambal oelek chili paste
¼ cup low sodium soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar, unseasoned
4 cloves garlic, minced
1 teaspoon grated ginger root
¼ teaspoon red pepper flakes
3 pounds boneless, skinless chicken thighs 8 thighs

Peach Salsa

2 cups fresh peaches, peeled & diced about 2 peaches
1 cup cucumber, peeled, seeded, & diced
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 tablespoon rice vinegar, unseasoned
1 tablespoon canola oil
1 tablespoon honey
¾ teaspoon sriracha sauce
½ teaspoon Diamond Crystal kosher salt

Instructions

For The Marinade

Combine all of the ingredients for the marinade in a gallon-sized zip lock bag. Seal while removing most of the air. Use your hands to massage the bag and mix the ingredients.
Add the chicken to the bag, seal it closed. Massage the marinade by rubbing the chicken around in the bag. Let the chicken marinate for 12-24 hours in the refrigerator.

For The Salsa

Peel the cucumber. Remove the seeds, slice it into strips, and cut into a small dice. Add it to a medium-sized mixing bowl.
Peel the peaches, cut in half, remove the pit. Dice the peaches and add to the bowl of cucumbers.
Thinly slice the white and green parts of the green onions and chop the cilantro. Add them to the bowl.
Add the vinegar, oil, honey, sriracha sauce, and kosher salt. Stir to combine and store in the fridge while you are grilling the chicken.

To Grill The Chicken

To grill the boneless, skinless chicken thighs, let the grill preheat to 550℉ on high for 5-10 minutes. It's ready when you can only hold your hand for 3 seconds when held 3 inches above the grates. Rub the grates clean with a grill brush. To help prevent sticking, lightly oil the grates by rubbing them with a paper towel soaked with canola or vegetable oil with your tongs.
Place the chicken, smooth side down, on the grill. Dispose of the marinade. Cook the boneless thighs with the lid down until lightly charred for about 7-8 minutes per side, and their internal temperature is 165℉. Don't flip the chicken too early. Let it develop a crust. Use a metal spatula to flip the chicken rather than tongs if they are sticking.
Remove the chicken thighs from the grill and let rest for 5 minutes.

To Serve

Spoon some of the peach salsa over a chicken thigh. Pass the remaining salsa.
If desired, serve over steamed rice.

Notes

Make Ahead Instructions:

Chicken: While I prefer to serve the grilled chicken right away, you can marinate and grill the thighs up to 2 days ahead of time. Store in the refrigerator. Reheat the chicken in a covered container in a 325°F oven for 15-20 minutes.

Peach Salsa: This salsa is also best served fresh; however, you can chop the ingredients up to 8 hours before serving and store covered in the refrigerator. Wait to add the vinegar, oil, honey, sriracha sauce, and kosher salt to the chopped ingredients until just before serving.

Note: The nutrition information includes the marinade. The nutritional values will be lower since the marinade is not 100% consumed.

Nutrition