Bursting with fresh flavor from minced fresh ginger and lime juice, these boneless chicken thighs are anything but a boring chicken dinner. Served alongside juicy, grilled peaches on a bed of greens with pecans and goat cheese, this hearty poultry dish makes for an easy, go-to summer supper.
2/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons peeled fresh ginger, minced
1 tablespoon honey
1 teaspoon kosher salt
6 boneless, skinless chicken thighs
2 medium peaches, pitted and sliced
2 cups salad greens
4 ounces goat cheese
1/4 cup toasted pecans, chopped
How to Make It
In a medium bowl, whisk together olive oil, lime juice, ginger, honey, and salt. Place chicken thighs in a large zip-top plastic bag and pour oil mixture over chicken, setting aside ¼ cup of the olive oil mixture for later use. Refrigerate chicken for at least 30 minutes (and up to 3 hours).
Heat a grill pan over medium-high heat; coat with cooking spray. Transfer thighs to pan; cook until dark sear marks appear or until done, about 5 minutes on each side. Transfer to a plate. Brush peach slices with 2 tablespoons of reserved oil mixture and grill 3 minutes on each side.
Divide chicken and peaches into 4 servings; arrange over salad greens, and top with goat cheese, pecans, and remaining oil mixture.
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