145 minutes
Savory grilled chicken thighs marinated in a gingery balsamic mixture, served with sweet and smoky charred peaches.
Balsamic vinegar, good-quality
tablespoons
Fresh Ginger, freshly grated, with juice
tablespoons
to taste
sprigs
Garlic Clove, finely grated
each
tablespoons
Fresh Lime Juice, plus extra for finishing
teaspoons
for brushing
Whole-Milk Yogurt, optional
for serving
Scallions, thinly sliced, optional
each
Fresh Basil Leaves, torn, optional
handful
Unsalted Butter, melted
tablespoons
Rosemary, chopped
0 tablespoons or teaspoons
teaspoons
Ripe Peaches, halved and pitted
each
Flaky Sea Salt
for finishing
1. Marinate the Chicken
In a small bowl, whisk together the balsamic vinegar, grated ginger, and a pinch of kosher salt. In a larger bowl or a resealable plastic bag, place the chicken thighs and add the vinegar mixture, fresh thyme or rosemary sprigs, grated garlic, soy sauce, and lime juice. Ensure each piece is well coated. Let the chicken marinate for at least 2 hours, or for best results, leave it in the refrigerator overnight.
2. Prepare the Grill and Peaches
When you're ready to cook, prepare your grill or broiler for high heat. Brush the grill grates with olive oil. Mix the melted butter with your choice of fresh herbs and honey in a bowl to create a glaze. Brush each peach half with this mixture. Grill the peaches cut side down for about 2 to 4 minutes on each side, or until the skin begins to curl back and the flesh starts to caramelize.
3. Grill the Chicken
Remove the chicken from the marinade, shaking off any excess, and pat it dry with paper towels. Brush it lightly with olive oil and place it on the grill. Cook for about 4 to 6 minutes on each side, until it's beautifully charred and cooked through to an internal temperature of 165°F.
4. Serve the Dish
Arrange the grilled chicken thighs on a platter alongside the charred peaches. Add a dollop of whole-milk yogurt if desired. Drizzle a bit of balsamic vinegar and a splash of olive oil over the chicken and peaches for extra zing. Garnish with scallions and fresh basil, if using, and sprinkle with flaky sea salt. Add a final squeeze of lime juice for an additional layer of brightness.
Use fresh ginger, grated finely, for vibrant flavor. Allow for a marination time of at least a couple of hours or overnight in the fridge for best results.
Taste and adjust your marinade for the right balance of salt, sweetness, acidity, and spice. Consider adding a touch of honey and soy sauce.
Use a two-zone grilling setup for optimal cooking . one side high-heat for searing and the other lower-heat for cooking through.
Grill ripe yet firm peaches, brushed lightly with oil, and watch closely to avoid burning . a couple of minutes per side is usually enough.
After grilling, sprinkle a little sea salt on the peaches to enhance sweetness and complement the chicken.
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