Gin­gery Grilled Chicken Thighs With Charred Peaches

Merced Sun-Star - - Community -

Yield: 4 to 6 serv­ings

To­tal time: 45 min­utes, plus mar­i­nat­ing

For the Chicken:

5 ta­ble­spoons bal­samic vine­gar (prefer­ably the good, syrupy kind)

2 ta­ble­spoons finely grated fresh gin­ger and any gin­ger juice from a 2-inch piece

Kosher salt

2 1⁄2 pounds bone­less, skin­less chicken thighs 8 fresh thyme sprigs, or 4 fresh rose­mary sprigs 3 gar­lic cloves, finely grated or mashed to a paste

2 ta­ble­spoons soy sauce

1 tea­spoon fresh lime juice, plus more as needed

Olive oil, for brush­ing Plain whole-milk yo­gurt, for serv­ing (op­tional)

3 scal­lions, white and green parts, thinly sliced (op­tional) Hand­ful of torn fresh basil (op­tional)

For the Peaches:

2 ta­ble­spoons un­salted but­ter, melted

1 ta­ble­spoon chopped fresh thyme, or 2 tea­spoons chopped fresh rose­mary

1 tea­spoon honey

3 to 4 ripe peaches or nectarines, halved and pit­ted

Flaky sea salt

Mar­i­nate the chicken: In a small bowl, mix to­gether bal­samic vine­gar, grated gin­ger and a pinch of salt.

Sea­son chicken all over with salt, and put it in a larger bowl or re­seal­able bag. Add 2 ta­ble­spoons of the bal­samic mix­ture. (Give it a stir be­fore mea­sur­ing in case any of the gin­ger has fallen to the bot­tom. Save re­main­ing bal­samic for serv­ing.) Add the thyme, gar­lic, soy sauce, and 1 tea­spoon lime juice. Cover bowl or close bag, and let chicken mar­i­nate in the re­frig­er­a­tor for at least 2 hours and up to overnight.

Light the grill or heat the broiler, ar­rang­ing the rack about 4 inches from the heat source.

Pre­pare the peaches: In a bowl, com­bine but­ter, thyme and honey. Brush peaches lightly with but­ter mix­ture and place in a grilling bas­ket, if you have one, or di­rectly on the grill. Grill over di­rect heat un­til just charred, 2 to 4 min­utes per side. You’ll know they are done when the skin curls back and the flesh starts to melt. Trans­fer to a serv­ing plat­ter or plates, and, if you like, driz­zle with a lit­tle more of the but­ter mix­ture and sprin­kle with flaky sea salt.

If there’s room on the grill, cook the chicken at the same time (or wait un­til peaches are done). Brush off any cling­ing pieces of mari­nade from chicken, pat it dry, and coat lightly with oil. Grill or broil un­til charred and browned, 4 to 6 min­utes per side.

Trans­fer chicken to a plat­ter or serv­ing plates, along with the peaches. Serve with dol­lops of yo­gurt on the side if you like, and a driz­zle with some of the re­main­ing gin­gery bal­samic and a lit­tle more olive oil. Scat­ter with scal­lions and basil, if us­ing, for gar­nish.

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