GRILLED CHICKEN THIGHS WITH PEACHES, CHILES AND SPICED HONEY

This recipe exemplifies what Vishwesh Bhatt is likely to serve for a late summer cookout in Oxford, Mississippi. If you prefer to peel your peaches, as Bhatt does, lightly score an X on the bottom of each with the tip of a sharp knife, and carefully drop the whole peaches into a large pot of boiling water. After about 30 seconds, remove the peaches from the water with a slotted spoon and peel when cool enough to handle. The skins should slip off easily.

For the spiced honey:

½ cup honey

1 tablespoon cracked black

pepper

1 teaspoon coriander seeds,

crushed

1 teaspoon fennel seeds 1 teaspoon salt

For the chicken: 3 tablespoons olive oil,

divided

Juice of 2 lemons, divided 3 tablespoons chopped fresh

rosemary, divided ½ teaspoon salt, divided ½ teaspoon freshly ground

black pepper, divided 12 (4- to 5-inch) bone-in,

skin-on chicken thighs 6 ripe (but not overripe) peaches, peeled if desired (see headnote), cut in half 1 small red onion, sliced thick enough that the pieces hold their shape on the grill 12 ounces mixed chiles, cut into large enough chunks or rounds that won’t fall through the grates

½ cup torn fresh mint leaves, for garnish

Make the spiced honey: Combine the honey, black pepper, crushed coriander seeds, fennel seeds and salt in a small saucepan. Add ¼ cup water and bring to a simmer over medium heat. Once the mixture simmers, give it a stir and remove from the heat. If not using right away, transfer to a storage container. Allow to cool completely before covering and storing at room temperature.

Make the chicken: Combine half of the following in a large bowl — olive oil, lemon juice, rosemary, salt and pepper. Add the chicken thighs and toss to coat evenly. Set aside for 30 minutes to allow the chicken to absorb the flavors.

In a separate medium bowl, combine the remaining olive oil, lemon juice, rosemary, salt and pepper with the peaches, onions and chiles and toss well. Heat the grill to medium. When the grill is hot, add the peach halves (flat-side down), onion slices and chile pieces. (Place the onions and chiles in a grill basket, if you have one, so they don’t fall through the grates.)

Grill the peaches, onions and chiles until they are marked and slightly charred on one side, 2 to 3 minutes. Flip everything and grill for another 2 to 3 minutes. The peaches, onions and chiles should retain some firmness; you do not want them to feel cooked all the way through. If you did not peel the peaches, the skin will curl up at the edges.

Transfer to a platter, arranging everything so that the onions and chiles are scattered around the peach halves.

Grill the chicken until a meat thermometer inserted in the thickest part of a thigh registers 165 degrees, 5 to 7 minutes on each side. Transfer to the serving platter, setting the cooked thighs right on top of the grilled peaches, onions and chiles.

Drizzle some of the spiced honey over the top and garnish with the mint before serving. Bring the remaining honey to the table in a small bowl so that your guests may serve themselves more if desired.

Serves 6.

Per serving: 658 calories (percent of calories from fat, 35), 58 grams protein, 50 grams carbohydrates, 5 grams fiber, 25 grams total fat (6 grams saturated), 290 milligrams cholesterol, 815 milligrams sodium.

PHOTOS COURTESY OF ANGIE MOSIER The flavors of a Southern summer meld with the sweetness and spice of India in Grilled Chicken Thighs with Peaches, Chiles and Spiced Honey.