Description
Smoky, spicy, and sweet all at once, these Grilled Piri Piri Chicken Thighs with Peach Salsa bring together juicy grilled chicken with a bright, fruity topping that bursts with summer flavor.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 red chili or Piri Piri peppers, finely chopped
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
- 2 large fresh peaches, diced
- 1/2 small red onion, finely chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a bowl, whisk olive oil, garlic, chili, paprika, lemon juice, salt, and pepper.
- Add the chicken thighs and coat evenly. Marinate for at least 30 minutes or overnight for deeper flavor.
- Lightly oil the grill grates to prevent sticking.
- Place the chicken on the grill, skin side down, and cook for 6–7 minutes per side, brushing occasionally with leftover marinade, until golden and fully cooked.
- In a separate bowl, mix diced peaches, red onion, cilantro, lime juice, and honey to make the salsa.
- Serve the grilled chicken topped with fresh peach salsa and garnish with extra herbs or lime wedges.
Notes
- Use bone-in chicken thighs for juicier results.
- Let chicken rest for a few minutes after grilling to keep it tender.
- For a milder version, remove chili seeds before marinating.
- Chill the peach salsa for 15 minutes before serving for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 8g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: piri piri chicken, peach salsa, grilled chicken, summer recipes, spicy chicken