Grilled Chicken Thighs with Peach and Cherry Salsa Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Olive oil: Used to coat the chicken, helping it to grill perfectly.

Salt: Enhances the natural flavors of the chicken and salsa.

Black pepper: Adds a touch of heat and depth to the chicken.

Garlic powder: Infuses the chicken with a subtle garlic flavor.

Peaches: Fresh and diced, they bring sweetness to the salsa.

Cherries: Pitted and halved, they add a tart contrast to the peaches.

Lime juice: Freshly squeezed, it adds acidity and brightness to the salsa.

Cilantro: Chopped, it provides a fresh, herbaceous note.

Jalapeño: Minced, it gives a spicy kick to the salsa.

To ensure the chicken thighs are perfectly cooked and have a crispy skin, make sure to preheat the grill to medium-high heat before placing the chicken on it. Start by grilling the chicken skin side down to render the fat and achieve a golden, crispy texture. Use a meat thermometer to check that the internal temperature reaches 165°F for safe consumption. For the salsa, choose ripe but firm peaches and cherries to maintain a good texture and balance of sweetness and acidity.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and are easier to eat, but may be less flavorful and moist.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor profile, enhancing the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different depth to the seasoning.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• diced peaches - Substitute with diced mangoes: Mangoes have a similar sweetness and texture, making them a good alternative in the salsa.

• pitted and halved cherries - Substitute with pitted and halved plums: Plums have a similar tartness and juiciness, providing a comparable flavor profile.

• freshly squeezed lime juice - Substitute with freshly squeezed lemon juice: Lemon juice has a similar acidity and can brighten the flavors in the salsa.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who do not enjoy its taste.

• minced jalapeño - Substitute with minced serrano pepper: Serrano peppers are slightly hotter than jalapeños and can add a similar spicy kick to the salsa.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, which can enhance the overall flavor of the salsa.

• Allow the grilled chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. For added protection, you can double-wrap them.

• Store the chicken thighs in the refrigerator if you plan to consume them within 3-4 days. Ensure the temperature of your fridge is set to 40°F (4°C) or below to keep the chicken fresh.

• For longer storage, freeze the chicken thighs. Place the wrapped chicken in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the container with the date to keep track of freshness.

• The peach and cherry salsa should be stored separately from the chicken. Place the salsa in an airtight container and refrigerate. It will stay fresh for up to 2 days.

• If you wish to freeze the salsa, be aware that the texture of the peaches and cherries may change upon thawing. To freeze, place the salsa in a freezer-safe container, leaving some space at the top for expansion. Label with the date and use within 1 month for best quality.

• When ready to enjoy, thaw the chicken thighs and salsa in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can reheat in the microwave, but this may affect the texture of the skin.

• Serve the reheated chicken thighs with the chilled or room temperature salsa on top for a refreshing contrast.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). For the peach and cherry salsa, let it come to room temperature or warm it slightly in a microwave for 30 seconds.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. For the salsa, microwave it separately for about 30 seconds to 1 minute, stirring halfway through.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through. The salsa can be warmed in a small saucepan over low heat for about 2-3 minutes, stirring occasionally.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes or until the internal temperature reaches 165°F (74°C). The salsa should be warmed separately, either in a microwave or on the stovetop.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse them in the water bath for about 45 minutes. This method ensures the chicken remains juicy and tender. Warm the salsa separately in a microwave or on the stovetop.

• Grill: Used to cook the chicken thighs, providing a smoky flavor and crispy skin.

• Mixing bowl: Used to combine the olive oil, salt, black pepper, and garlic powder for the chicken rub.

• Tongs: Essential for flipping the chicken thighs on the grill safely.

• Knife: Used to dice the peaches and halve the cherries for the salsa.

• Cutting board: Provides a safe surface for cutting the peaches and cherries.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, garlic powder, lime juice, and minced jalapeño.

• Spoon: Used to mix the salsa ingredients together.

• Serving platter: Used to present the grilled chicken thighs with the peach and cherry salsa.

Pre-mix the rub: Combine the olive oil, salt, black pepper, and garlic powder ahead of time to save minutes when prepping the chicken thighs.

Prep the salsa early: Dice the peaches and cherries, and mix with lime juice, cilantro, and jalapeño in advance. Store in the fridge until ready to serve.

Use a meat thermometer: Ensure the chicken is fully cooked without repeatedly checking. This saves time and ensures perfect doneness.

Organize your workspace: Keep all ingredients and tools within reach to streamline the cooking process.