Gingery Grilled Chicken Thighs With Charred Peaches
These Gingery Grilled Chicken Thighs with Charred Peaches bring together bold, sweet, and savory flavors that will captivate your taste buds. The chicken is coated in a balsamic glaze with ginger, garlic, and soy sauce, creating a sticky, irresistible finish.
The grilled peaches add a juicy, smoky element to this dish, perfectly complementing the chicken. Basted with thyme-infused butter and drizzled with honey, they become beautifully soft and jammy with each bite.
Optional yogurt serves as a cool, creamy contrast to the charred flavors, but the dish is just as satisfying without it. This recipe is a vibrant, smoky delight that’s sure to impress at any summer gathering.
Gingery Grilled Chicken Thighs with Charred Peaches – Ingredients
The balsamic vinegar glaze, infused with fresh ginger, garlic, and soy sauce, creates a balance of sweet-tart and savory notes that coat the chicken in a sticky, irresistible layer. Fresh thyme imparts earthy fragrance, while lime juice adds a subtle tang.
Ripe peaches, grilled until tender, offer a natural sweetness that perfectly complements the smoky, charred flavor. A touch of honey and thyme butter elevates the fruit’s sweetness, turning it into a jammy, caramelized delight.
Olive oil and a hint of flaky sea salt bring out the vibrant flavors of the dish, enhancing both the chicken and peaches. Optional yogurt adds a creamy coolness to counter the heat, while scallions and basil offer fresh, herbal notes for garnish.
Gingery Grilled Chicken Thighs With Charred Peaches
This vibrant, flavorful dish combines tender grilled chicken thighs with juicy, caramelized peaches for a perfect balance of smoky, sweet, and savory flavors. The balsamic glaze with ginger, garlic, and soy sauce adds a rich layer of umami to the chicken, while the thyme and honey butter-basted peaches offer a sweet and smoky contrast. Whether served with a cool dollop of yogurt or garnished with fresh herbs, this dish is a crowd-pleaser for any occasion.
Recipe Tips
- Marinate the Chicken Overnight for Maximum Flavor: The longer the chicken marinates, the more time the balsamic and ginger mixture has to penetrate the meat. For the best results, allow the chicken to marinate for at least 4 hours, but ideally overnight. This will ensure a deeply flavorful and tender chicken that absorbs all the delicious spices.
- Grill Peaches Carefully: Peaches can burn quickly on the grill, so keep an eye on them as they cook. Brush them lightly with the honey-butter mixture and grill for 2 to 4 minutes per side. The goal is to achieve a nice char while keeping the peaches soft and jammy, so don’t overcook them.
- Adjust the Soy Sauce and Lime: If you prefer a more tangy or salty flavor, feel free to adjust the lime juice and soy sauce in the marinade. Start with the amounts in the recipe and taste the marinade before adding the chicken. A splash more soy sauce can deepen the umami, while extra lime juice adds a refreshing zesty kick.
What to Serve with Gingery Grilled Chicken Thighs with Charred Peaches
- Crispy Roasted Potatoes: Serve the chicken and peaches alongside golden, crispy roasted potatoes. The savory potatoes provide a hearty base that complements the sweet-tart chicken and the juicy, smoky peaches, creating a well-rounded meal.
- Grilled Vegetables: A side of grilled vegetables, such as zucchini, bell peppers, or asparagus, will enhance the smoky flavor of the chicken. Drizzle the vegetables with a little olive oil and season with salt and pepper before grilling to bring out their natural sweetness, which pairs beautifully with the charred peaches.
- Couscous or Quinoa Salad: A light couscous or quinoa salad with fresh herbs, lemon, and a drizzle of olive oil makes for a perfect refreshing side. The lightness of the grains contrasts the richness of the chicken and the sweetness of the peaches, adding a fresh balance to the meal.
FAQ
- Can I use chicken breasts instead of thighs? While chicken breasts can be used as an alternative, they may dry out more easily than thighs. Chicken thighs remain juicier and more flavorful when grilled, making them the ideal choice for this recipe.
- How do I store leftovers? Store any leftover chicken and peaches in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat, and warm the peaches briefly on the grill or in the microwave to avoid overcooking.
- Can I use a different fruit instead of peaches? If peaches are out of season, nectarines, plums, or even apricots make excellent substitutes. Just make sure the fruit is ripe, as it will caramelize better and provide the same sweet, smoky contrast to the grilled chicken.
- Is the yogurt necessary? The yogurt is optional but highly recommended for adding a creamy, cool element that balances the smoky flavors of the grilled chicken and peaches. If you prefer, you can skip the yogurt or substitute it with a dairy-free option like coconut yogurt.
Gingery Grilled Chicken Thighs With Charred Peaches
Ingredients
- For the Chicken:
- Balsamic vinegar preferably a thick, syrupy variety
- Fresh ginger finely grated, along with any ginger juice from a 2-inch piece
- Kosher salt
- Boneless skinless chicken thighs
- Fresh thyme sprigs or rosemary as an alternative
- Garlic finely grated or mashed into a paste
- Soy sauce
- Fresh lime juice with extra available as needed
- Olive oil for brushing
- Whole-milk yogurt optional, for serving
- Scallions thinly sliced (optional)
- Fresh basil torn (optional)
- For the Peaches:
- Unsalted butter melted
- Fresh thyme or rosemary chopped
- Honey
- Ripe peaches or nectarines halved and pitted
- Flaky sea salt
Instructions
- Marinate the Chicken: Begin by preparing the marinade for the chicken. In a small bowl, combine balsamic vinegar, freshly grated ginger, and a pinch of salt.
- Season the Chicken: Generously season the chicken with salt and place it in a large bowl or resealable bag. Pour in 2 tablespoons of the balsamic mixture, ensuring that the ginger is evenly distributed by stirring it before measuring. Retain the remaining balsamic mixture for later use. Add thyme, garlic, soy sauce, and lime juice to the chicken, then cover or seal. Allow the chicken to marinate in the refrigerator for a minimum of 2 hours, or up to overnight for enhanced flavor.
- Prepare the Grill: Preheat the grill or broiler, positioning the rack approximately 4 inches from the heat source.
- Grill the Peaches: In a separate bowl, mix together melted butter, thyme (or rosemary), and honey. Brush the peaches lightly with the butter mixture, then place them on a grilling basket or directly on the grill. Grill the peaches for 2 to 4 minutes per side, until the skin begins to curl back and the flesh becomes tender and jammy. Transfer the peaches to a serving platter and, if desired, drizzle them with additional butter mixture and sprinkle with flaky sea salt.
- Grill the Chicken: If space permits, grill the chicken alongside the peaches or wait until the peaches are done. Remove any excess marinade from the chicken, pat it dry, and lightly coat it with olive oil. Grill or broil the chicken for 4 to 6 minutes per side until charred and browned.
- Serve: Once cooked, transfer the chicken to a serving platter alongside the grilled peaches. Optionally, serve with a dollop of yogurt on the side, a drizzle of the remaining balsamic glaze, and a splash of olive oil. Garnish with scallions and basil if desired.
