Grilled Chicken Thighs with Peaches and Balsamic Vinegar
Rated 5.0 stars by 1 users
Servings
4
Prep Time
60 minutes
Cook Time
20-25 minutes
Calories
348
Tangy, syrupy balsamic vinegar is a natural pairing for sweet stone fruits like peaches. In this recipe, we used chicken thighs to impart a juiciness and stronger flavor that stands up to fresh grilled peaches brushed with our Balsamic Vinegar of Modena.
Ingredients
- 4 boneless chicken thighs
-
1/2 cup Primal Kitchen Balsamic Vinegar of Modena
-
2 tablespoons Primal Kitchen Avocado Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 peaches
-
Primal Kitchen Avocado Oil Spray
- 2 large bunches mint, for serving
- 1/2 cup organic whipped cream, sour cream, or whipped coconut cream
Directions
Place uncooked chicken thighs in glass containers with lids (you may need 2) or resealable bags. Add balsamic vinegar, avocado oil, salt, and pepper.
If using a glass container, secure lid tightly, then shake the container to ensure the chicken thighs are evenly coated.
If using a resealable bag, seal the bag shut, then massage the marinade into the chicken thighs.
Place the marinating chicken in the refrigerator for at least 30 minutes, and up to 24 hours.
When ready to grill, remove the marinated chicken thighs from the refrigerator and allow to come to room temperature on the kitchen counter for about 20 minutes.
Spray or brush your grill grates with avocado oil. Heat your grill (turn gas grill to just a tad above medium).
Remove chicken thighs from the marinade and place on the grill. Discard the chicken marinade. Cook the chicken thighs for about 8–10 minutes per side, taking care to move the chicken to another part of the grill if a flare up happens.
The chicken thighs are safe to eat when the internal temperature reaches 165ºF, but we prefer our chicken thighs to cook a little bit more until the temperature is 175ºF. Allow the chicken to rest for 5–10 minutes before eating.
Prepare the peaches by cutting each peach in half and removing and discarding the pits. Brush each peach half with Primal Kitchen Balsamic Vinegar of Modena.
Place the peaches on the grill grates, cut-side down. Grill for 3–4 minutes per side, then remove to a plate.
Plate the grilled chicken thighs and grilled peaches on a large platter with mint leaves. Dollop organic whipped cream or sour cream onto each peach, if desired.
Recipe Note
- Nutrition information calculated using Cronometer.
- Turn your chicken thighs 45° twice while cooking on each side to get cross-hatch marks.
- Your chicken thighs are safe to eat when their internal temperature reaches 165ºF. You may want to cook them a little while longer, though, as chicken thigh meat can be a little more fibrous—175ºF is about right. Allow the chicken to rest for 5–10 minutes after you take it off the grill before eating to ensure juiciness.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 348
- Carbs
- 31 grams
- Fat
- 16 grams
- Protein
- 21 grams
Grilled chicken thighs paired with balsamic-coated grilled peaches is a sweet, salty, savory match that's unexpected but exciting and elegant enough for guests. The simply sauced grilled chicken thighs add a toothsome texture and umami contrast to the yielding, honeyed peaches.
Dollop organic whipped cream or sour cream into the pit holes of the peaches, and serve the grilled chicken thighs and peaches on a platter with small bunches of fresh mint. If you're not doing dairy, omit the whipped cream or sour cream, or substitute whipped coconut cream for a sweet treat with a tropical twist.
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