Print

Sweet and Spicy Summertime Chicken With Peach Salsa Recipe

Course Main Course

Ingredients

MARINADE

  • 1 cup BBQ sauce
  • 15 cloves garlic
  • ¼ cup bourbon
  • ¼ cup tomato paste
  • 2 tablespoons maple syrup
  • 2 tablespoons sriracha sauce
  • 2 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chipotle chili powder
  • teaspoon salt
  • Pepper, to taste

CHICKEN

  • 8-12 chicken thighs, bone-in
  • Salt and pepper, to taste

SALSA

  • 2 firm peaches, diced
  • ¼ cup diced red onion
  • 1 small jalapeño, seeds removed and diced
  • 1 clove garlic, minced
  • ¼ cup mint, rough chopped
  • 1-inch piece ginger, peeled and grated
  • ½ teaspoon cumin
  • Juice and zest of 1 lime
  • Drizzle of olive oil

Instructions

  1. In a blender, combine all marinade ingredients. Set aside. 

  2. Generously season chicken with salt and pepper. 

  3. Place chicken in a large Ziploc bag and add the sauce. Let marinate in the refrigerator for at least 2 hours, or up to 1 day. The longer the better!

  4. Preheat indoor or outdoor grill.

  5. Transfer marinated chicken from bag to pan or outdoor grill and cook about 15 minutes on each side, or until fully cooked and charred on the outside.

  6. While chicken cooks, toss together salsa ingredients in a mixing bowl. 

  7. Once chicken is fully cooked, serve with salsa and devour!

Recipe Notes

If you don't have a grill, broil chicken on high for 15 minutes on one side, flip over, and then broil for another 10 minutes.