Grilled chicken thighs when done correctly can be sublime. They have the deepest flavor of all the cuts on the bird, and they are incredibly tender and juicy. If you tend to gravitate to boneless, skinless chicken breasts, I strongly encourage you to give thighs a chance. They also happen to be the cheapest part of the bird as well. This truly is a Michael Symon recipe. It is first and foremost incredibly flavorful, it is not fussy to make, nor is it comprised of a long list of ingredients. A few well chosen spices, fresh ingredients, ‘know how’ on the grill and you will find yourself with an amazing summer meal. I’ve had great luck with peaches this year, but out of the ones I picked out for use in this recipe, one was bland and mushy, so I only ended up using 2 (I halved the recipe for David and I). This turned out to be just fine, as I think 3 peaches would have been overkill.
slightly adapted from: Carnivore
1 tablespoon coriander seeds, toasted in a dry skillet and ground
1 tablespoon smoked paprika
10 bone-in, skin-on chicken thighs
1/4 cup extra virgin olive oil, plus more for brushing
1/2 cup thinly sliced red onion (soaked for a bit in ice water, if desired)
4-6 peaches, pitted and each cut into 8 pieces
1 jalapeño, seeds and ribs removed, minced
grated zest and juice of 2 limes
2 cups arugula
1 cup thinly sliced fresh mint
1/2 cup Marcona almonds, chopped*
Combine the coriander, paprika, and 1 tablespoon kosher salt in a small bowl. Place the chicken thighs in a large zip-top bag and sprinkle with the seasoning. Seal the bag, turn to coat on all sides, and refrigerate overnight.
Allow the chicken to come to room temperature for at least 30 minutes before cooking. Pat the chicken dry.
Heat a charcoal or gas grill so that one side is medium (almost medium-high) and the other very low. Make sure the grill grate is brushed and clean so that the chicken doesn’t stick.
Brush the chicken thighs with a little olive oil and put skin-side-down on the hot side of the grill. Cover the grill. After 2 minutes, remove the lid, flip the chicken, and put it on the cooler side of the grill. Put the lid back on and cook for 15 to 20 minutes, until the chicken hits an internal temperature of 165 F.
Place the chicken on a platter and let rest for 5-10 minutes.
Meanwhile, in a medium bowl, combine the onion, peaches, and jalapeño. In a separate bowl, whisk together the lime zest and juice, the 1/4 cup of olive oil, and a good pinch of kosher salt. our the dressing over the peaches and gently toss to combine. Add the arugula, mint, and almonds and toss once or twice.
To serve, put the chicken thighs on a large platter. Top with the peach mixture, or place next to, and serve immediately.
*Marcona almonds are imported from Spain. They are shorter, rounder, softer and sweeter than the California variety. Basically they are the most awesome almonds ever. They have been easier to find of late, as more Americans are discovering for themselves how tasty they are. I get mine from Whole Foods in the ‘fancy cheese’ department. As well as being delicious in salads, Marcona almonds are wonderful served with Spanish cheeses, used in baked goods and desserts, or just popped into your mouth while standing in front of your pantry.