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Peach BBQ chicken thighs with fresh summer corn saladPeach BBQ chicken thighs with fresh summer corn salad

Peach BBQ chicken thighs with fresh summer corn salad

Tender grilled chicken thighs glazed with sweet peach BBQ sauce, served with a vibrant summer corn salad and zesty lime dressing.
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Recipe - Coal Harbour
Peach BBQ chicken thighs with fresh summer corn salad
Peach BBQ chicken thighs with fresh summer corn salad
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 bone-in, skin-on chicken thighs
1 cup fresh peaches, peeled and chopped
½ cup BBQ sauce
2 tbsp honey
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp smoked paprika
Salt and pepper, to taste
Olive oil
Fresh Summer Corn Salad
4 ears corn
1 cup grape tomatoes, halved
1 medium cucumber, diced
1 medium avocado, diced
½ medium red onion, finely diced
Fresh basil, chopped
⅓ cup crumbled feta cheese
¼ cup mayonnaise
Zest and juice of 2 limes
Salt and pepper, to taste
Pinch smoked paprika
Directions
  1. Preheat grill to medium-high heat.
  2. Halve the tomatoes and dice the cucumber, avocado, and red onion. Place in a large bowl with fresh basil and set aside.
  3. In a blender, combine peaches, BBQ sauce, honey, apple cider vinegar, and garlic. Blend until smooth.
  4. Season chicken thighs with salt, pepper, and smoked paprika.
  5. Lightly brush chicken thighs with olive oil.
  6. Brush corn with olive oil or melted butter.
  7. Place chicken thighs skin-side down on the grill and cook for 6 to 8 minutes.
  8. Add corn to the grill, turning occasionally until lightly charred on all sides.
  9. Flip chicken thighs and brush generously with the peach BBQ sauce.
  10. Continue grilling for approximately 8 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
  11. Remove chicken from the grill and let rest for 5 minutes.
  12. Remove corn from the grill and allow it to cool slightly.
  13. Once cool enough to handle, cut the kernels from the cobs and add them to the bowl with the prepared vegetables.
  14. In a small bowl, whisk together mayonnaise, lime juice, lime zest, salt, pepper, and smoked paprika.
  15. Pour the dressing over the salad and toss to combine.
  16. Sprinkle the salad with crumbled feta cheese.
  17. Serve the peach BBQ chicken thighs alongside the fresh summer corn salad.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Directions

  1. Preheat grill to medium-high heat.
  2. Halve the tomatoes and dice the cucumber, avocado, and red onion. Place in a large bowl with fresh basil and set aside.
  3. In a blender, combine peaches, BBQ sauce, honey, apple cider vinegar, and garlic. Blend until smooth.
  4. Season chicken thighs with salt, pepper, and smoked paprika.
  5. Lightly brush chicken thighs with olive oil.
  6. Brush corn with olive oil or melted butter.
  7. Place chicken thighs skin-side down on the grill and cook for 6 to 8 minutes.
  8. Add corn to the grill, turning occasionally until lightly charred on all sides.
  9. Flip chicken thighs and brush generously with the peach BBQ sauce.
  10. Continue grilling for approximately 8 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
  11. Remove chicken from the grill and let rest for 5 minutes.
  12. Remove corn from the grill and allow it to cool slightly.
  13. Once cool enough to handle, cut the kernels from the cobs and add them to the bowl with the prepared vegetables.
  14. In a small bowl, whisk together mayonnaise, lime juice, lime zest, salt, pepper, and smoked paprika.
  15. Pour the dressing over the salad and toss to combine.
  16. Sprinkle the salad with crumbled feta cheese.
  17. Serve the peach BBQ chicken thighs alongside the fresh summer corn salad.