Jalapeno Grilled Chicken with Blackberry-Peach Salsa
An hot-and-sweet main dish, great for the late summer.
Ingredients
Blackberry-Peach Salsa
- 6 ounces blackberries a small clamshell, or about 3/4-1 cup
- 1 large peach about 3/4-1 cup diced
- 1/4 cup sliced green onions
- 2 tablespoons chopped cilantro
- 1/4 teaspoon True Lime or 1 teaspoon fresh lime zest
- 1 1/2 teaspoons Jalapeno Olive Oil more if desired
- 1 teaspoon Blackberry Balsamic Vinegar
- kosher salt and black pepper
Chicken
- 8 boneless skinless chicken thighs
- Jalapeno Olive Oil
- kosher salt and black pepper to taste
Instructions
- If blackberries are exceptionally large, gently cut in half and let it over a fine mesh strainer for about 20 minutes to drain excess moisture. Combine blackberries, peaches, green onion, cilantro, lime zest or True Lime, Jalapeno Olive Oil and Blackberry Balsamic. Toss gently to coat, and add kosher salt and pepper to taste. Cover and store in fridge until ready to use.
- Trim any excess fat off of chicken thighs and pat dry with paper towels. Drizzle with Jalapeno Olive Oil and use hands to coat both sides. Season with salt and pepper and grill until cooked through (thermometer registers 165 degrees). Remove from grill and top with salsa. Serves 4.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!