Gingery Grilled Chicken Thighs With Charred Peaches Recipes

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES

Steps:

• Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
• Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
• Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
• If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
• Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.