Chef Mark shares a recipe for peach salsa served with grilled chicken thighs

By Mark Shoopman, ACF, CEC, CFBE Certified Executive Chef

Grilled chicken thighs

  • 6 skin-on, bone-in, or boneless chicken thighs work well
  • 1 cup Golden Carolina barbecue sauce (can substitute your favorite sauce)
  • To taste Kosher salt and freshly ground black pepper
  • As needed Olive oil

Step 1 – Preheat grill to medium-high. Rinse the chicken thighs and pat them dry. Brush them lightly with olive oil and season with salt and pepper.

Step 2 – Place on preheated grill and cook, turning occasionally as needed while brushing with barbecue sauce. Cook the thighs until an internal temperature of 165 degrees F is reached.

Keep warm for service.

Carolina Peach Salsa

  • 2 cups finely diced fresh southern peaches. Use peaches that are still a little firm but juicy
  • ¼ cup red onion, finely chopped
  • ¼ cup red bell pepper, diced
  • ¼ cup orange pepper, diced
  • 2 tablespoons Jalapeno pepper, seeded and finely diced (more or less to taste)
  • ¾ cup chopped cilantro (more if desired)
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons of agave
  • 1 fresh lime, squeezed by hand (more if desired)
  • To taste Kosher salt and freshly ground black pepper

Step 1 – Combine peaches, red onion, jalapeno, cilantro and sweet peppers in a non-metallic bowl and set aside.

Step 2 – In a small bowl, whisk together olive oil, agave and garlic. Pour the mixture over the other ingredients and mix them with love.

Step 3 – Squeeze the juice from the fresh lime over the salsa. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes for flavors to develop.

Presentation

Place the chicken thighs on warmed dinner plates and spoon a generous helping of salsa on top and serve.

This salsa is also excellent served with fries or served over grilled fish, seafood or pork.

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