Categories
All Posts Recipes

Food52 Resident Rick Martinez’s Grilled Chicken Thighs with Peach-Dijon Glaze

Summer might be winding down, but there’s still time to make use of one of our favorite summertime staples: juicy stone fruit. For our second seasonally-inspired cooking class with Food52, we’ve teamed up with Rick Martinez for a sweet-meets-savory meal that utilizes end-of-season produce and juicy grilled chicken thighs.

Get the recipe:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Food52 Resident Rick Martinez’s Grilled Chicken Thighs with Peach-Dijon Glaze

  • Author: Misfits Market

Ingredients

Scale
  • 8 boneless, skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons plus 1/3 cup extra virgin olive oil, divided, plus more for serving
  • 1 1/3 cup peach preserves
  • 3 tablespoons whole grain Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 garlic clove, finely grated, divided
  • 1 pound kale or leafy green lettuce
  • 4 large ripe peaches, cut into wedges
  • 1 pint mixed small tomatoes, halved
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves
  • 1/4 cup parsley leaves
  • 2 tablespoons chopped scallion
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice

Instructions

  1. Season chicken thighs generously on both sides with salt and pepper. Place chicken on a wire rack set inside a rimmed baking sheet uncovered at room temperature for 10 minutes.
  2. Bring peach preserves, mustard, vinegar, half of garlic, and 1 teaspoon salt to a boil in a medium sauce pan over medium-low heat and cook, stirring occasionally, until very thick and jammy, 8-10 minutes. Keep warm until ready to glaze the chicken.
  3. Prepare a grill or large grill pan for medium-high heat. Oil the grill grates.
  4. Grill chicken, turning and basting often with reduced peach glaze, until cooked through, 6–8 minutes.
  5. Transfer chicken to a cutting board and let rest at least 5 minutes then slice into 1/2-inch pieces. Reserve remaining glaze for serving.
  6. Whisk lemon juice, lime juice, orange juice, remaining garlic, remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl until combined; season with additional salt if necessary. Toss kale, peaches, tomatoes, basil, mint, parsley, chives, and half of dressing together in a large bowl, season with salt and pepper. When ready to serve, toss with remaining dressing and top with a drizzle of olive oil.
  7. Serve chicken over salad with reserved glaze alongside.

Notes

If using a large grill pan, grill in batches if necessary.

Want a step-by-step walkthrough of this savory-meets-sweet dinner? Join Rick Martinez on Food52 on Friday, September 17 at 8 p.m. EST for a virtual cooking class. A $130 ticket gives you access to this live virtual event (and recorded video), plus a $50 Misfits Market gift card, exclusive Food52 products, and includes a donation to City Harvest. Click here to learn more and snag your tickets.

To learn more about this and our other co-hosted Food52 events, check out the Food52 experiences page here.