Chicken Thighs with Peaches and Green Tomatoes


We love the contrast of crispy chicken skin with sweet fruit in this flavorful supper.

Chicken Thighs with Peaches and Green Tomatoes
Makes 4 servings
  • 4 (6-ounce) boneless chicken thighs
  • ½ cup soy sauce
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 2 fresh peaches, cut into wedges
  • 2 green tomatoes, cut into wedges
  • ¼ cup sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  1. In a large resealable plastic bag, combine chicken, soy sauce, brown sugar, ginger, and garlic. Seal bag, tossing gently to combine. Refrigerate for 2 hours.
  2. Preheat grill to high heat (400° to 450°). Place a 12-inch cast-iron skillet on grill to heat for 15 minutes. Spray skillet with nonflammable cooking spray.
  3. Add peaches and tomatoes to skillet; cook, stirring occasionally, until just lightly charred, 1 to 2 minutes. In a medium bowl, stir together peaches, tomatoes, onion, cilantro, oil, lemon juice, honey, and salt until well combined.
  4. Drain chicken, discarding marinade. Add chicken to skillet skin side down; cook until a meat thermometer inserted in thickest portion registers 165°, about 5 minutes per side. Return to skillet, and serve immediately with peach mixture.