Gingery Grilled Chicken Thighs with Charred Peaches
Recipe Date:
February 8, 2024
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 5 tbsps balsamic vinegar
- 2 tbsps finely grated ginger
- kosher salt
- 2 1/2 lbs boneless, skinless chicken thighs
- 8 sprigs thyme or rosemary
- 3 garlic cloves, finely grated
- 2 tbsps soy sauce
- 1 tsp lime juice
- olive oil, for brushing
- plain yogurt, for serving (optional)
- 3 scallions, thinly sliced
- fresh torn basil (optional)
- 2 tbsps unsalted butter, melted
- 1 tbsp chopped fresh thyme
- 1 tsp honey
- 4 ripe peaches, pitted and halved
- flaky sea salt
Directions
Tasting notes: One of our favorite summer meals! A fun play with flavors between the sweetness of the peach and the chicken marinade. teh bright red fruit in the Pinot is complimented by all these flavors.
Serena's tips: Basil is definitely optional and depending on how fresh it is, it can be over powering.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1021197-gingery-grilled-chicken-thighs-with-charred-peaches
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Purcell for the New York Times.
