Grilled Chicken with Peaches
Grilled Chicken with Peaches
"This dish is perfect for grilling! The fresh peaches add a nice acidity, and the pineapple teriyaki sauce gives it a delicious sweet and savory flavor." - Chef Dorvin Shinjo, Chef de Cuisine
Ingredients
- 4 pounds Bone-in skin-on chicken thighs
- 2 20 fl. oz. bottles Maika'i Pineapple Teriyaki BBQ Sauce
- 4 Yellow peaches, large diced
- 1 pound Sweet basil, torn
- 2 Lemons, halved
- 2 fl. oz. Olive oil or canola oil
- Salt & pepper
Instructions
To prep chicken:
- Using a large 1-gallon Ziploc bag, pour one bottle of Maika'i Pineapple Teriyaki BBQ sauce over the chicken thighs. Chef's tip: Use two bags to prevent leaking.
- Massage the marinade to make sure every piece of chicken is thoroughly coated.
- Marinade the chicken in the refrigerator overnight or for at least 4 hours.
To cook chicken:
- Preheat your grill to a medium-high heat of 375-400°F.
- Place the chicken thighs skin-side down over direct heat for 5-7 minutes. This will help to crisp up the skin. Chef's tip: Grill your lemons at the same time and set aside so you can use them for garnishing.
- After the initial sear, move the thighs to the indirect heat side of the grill. This allows the chicken to cook through without burning the skin. Close the lid and cook for about 25-30 minutes. Glaze the chicken with the second bottle of Maika'i Pineapple Teriyaki BBQ sauce every 5 minutes.
- Use a meat thermometer to check the internal temperature. Once the chicken thighs reach an internal temperature of 165°F (74°C) take them off the grill and let them rest.
To prep peach salad:
- Rinse the peaches under cool water to remove any dirt or residue.
- Place the peach on a cutting board. Using the stem as a guide, cut all the way around the peach, starting at the top and rotating the peach as you cut.
- Hold the peach in both hands and gently twist the halves in opposite directions. The peach should split into two halves. If the peach is ripe, the pit should come out easily from the half it is stuck in.
- Remove the pit or seed and large dice the peaches. Add to a mixing bowl.
- Drizzle the juice from the grilled lemons and olive oil over the peaches. Season to taste with salt and pepper. Tear the basil and add to the peaches. Mix to combine.
To plate:
- Spread out the grilled chicken on a large plate. Sauce the chicken with more of the reserved sauce.
- Place the peach salad around the chicken pieces along with the grilled lemon wedges. Enjoy!
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!