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Baked Chicken with Peaches
Dinner American

Baked Chicken with Peaches

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Place chicken in the prepared baking dish; sprinkle with ½ cup brown sugar. Arrange peach slices over chicken; sprinkle with remaining ½ cup brown sugar, lemon juice, ginger, and cloves.
  3. 3 Bake in the preheated oven, frequently basting with juices, until chicken is cooked through and juices run clear, about 30 minutes.

By Lor E James

Peach Caprese Salad
Dinner American

Peach Caprese Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Quick Savory Grilled Peaches
Dinner American

Quick Savory Grilled Peaches

4.7

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat a grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to meld for 5 minutes. Brush oil mixture over the cut side of each peach half.
  3. 3 Grill peaches, cut-sides down, on the preheated grill until softened and grill marks appear, about 4 minutes.

By Javagoddess

Peachy Pork Chops
Dinner American

Peachy Pork Chops

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  2. 2 Combine reserved peach syrup, brown sugar, and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to ensure even cooking. Serve!

By Betty

Eric's Grilled Pork on Pork Rollatini
Dinner American

Eric's Grilled Pork on Pork Rollatini

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
  2. 2 Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
  3. 3 Pound pork cutlets with a mallet to about 1/2-inch thickness.
  4. 4 Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
  5. 5 Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
  6. 6 Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
  7. 7 Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

By Eric Adler

Grilled Chicken, Peach, and Arugula Salad
Dinner American

Grilled Chicken, Peach, and Arugula Salad

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
  3. 3 Brush 1 teaspoon olive oil onto cut-sides of peaches.
  4. 4 Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
  5. 5 Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
  6. 6 Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  7. 7 Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
  8. 8 Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.

By trisha1985

Biscuit Wedges with Fruit in Vanilla Syrup
Dinner American

Biscuit Wedges with Fruit in Vanilla Syrup

Prep
Cook
Total
40 min

Instructions

  1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
  2. 2 Bake according to package directions.
  3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
  4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Pork Chops with a Riesling Peach Sauce
Dinner American

Pork Chops with a Riesling Peach Sauce

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  3. 3 While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

By ainsliek

Peachy Broccoli Chicken
Dinner American

Peachy Broccoli Chicken

3.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
  3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
  4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
  5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Grilled Chicken with Peach Sauce
Dinner American

Grilled Chicken with Peach Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Season chicken breasts with salt and black pepper; set aside. Combine peach preserves, olive oil, soy sauce, garlic, and Dijon mustard in a bowl; season with salt and black pepper. Reserve about ½ cup peach sauce for basting.
  3. 3 Cook chicken on the preheated grill until golden brown on bottoms, 6 to 7 minutes; flip and cook 5 to 6 minutes more. Brush peach sauce on both sides of each breast; cook until no longer pink in centers and the juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  4. 4 Cook peach halves, cut-sides down, on the preheated grill for 2 minutes; flip and brush with reserved ½ cup peach sauce. Cook until peaches are tender, 3 to 4 minutes.

By SOMEONESWT

Grilled Chicken with Peach Salsa
Dinner American

Grilled Chicken with Peach Salsa

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Rub chicken breast with olive oil and vinegar; rub on brown sugar until becomes a nice glaze coating.
  3. 3 Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Meanwhile, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
  5. 5 Dice chicken; serve on top of salsa.

By LittleGrill

Flatbread Pizza with Grilled Peaches
Dinner American

Flatbread Pizza with Grilled Peaches

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
  2. 2 Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
  4. 4 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
  6. 6 While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
  7. 7 While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
  8. 8 Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
  9. 9 Top flatbread with grilled peaches, arugula, and microgreens.

By larmcc

Jump Rope Pie
Dinner American

Jump Rope Pie

3.8

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
  2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
  3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
  4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Fruity Chili Recipe
Dinner American

Fruity Chili Recipe

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper in a large saucepan; bring to a simmer over low heat.
  2. 2 Place a large skillet over medium-high heat; place ground beef in the skillet; season with remaining 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper; cook until brown; add to sauce mixture.
  3. 3 Heat oil in a small skillet over medium-high heat; cook onion in oil until slightly browned; add to sauce mixture, along with apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.

By Melis72581

Glazed Ham with Peach-Ginger Sauce
Dinner American

Glazed Ham with Peach-Ginger Sauce

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
  3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
  4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
  5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
  6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette

Sausage with Mango Salsa
Dinner American

Sausage with Mango Salsa

4.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place mango and peach in a small bowl. Squeeze juice of 1 lime over mango mixture; add onion and 1 tablespoon cilantro. Stir well.
  2. 2 Bring water to a boil in a saucepan over high heat. Add rice, juice of 1 lime, and 1 tablespoon cilantro; stir well. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Set rice aside and keep warm.
  3. 3 Spray a large nonstick skillet with cooking spray and place over medium heat. Cook and stir sausages in hot skillet until browned, 5 to 10 minutes. Remove sausages from pan; cut into bite-sized pieces.
  4. 4 Pour orange juice in skillet used for sausage; bring to a simmer. Return chopped sausage to skillet; cover and simmer in the orange juice until juice has reduced to a syrup and sausage is cooked through, about 5 minutes. Add mango salsa to sausage; stir to combine, about 30 seconds. Sprinkle with garlic salt; serve over rice.

By ECARP76

Byrdhouse Spicy Chicken and Peaches
Dinner American

Byrdhouse Spicy Chicken and Peaches

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  2. 2 Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  3. 3 Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

By SunnyByrd

Fresh Peach and Pecan Chicken Salad
Dinner American

Fresh Peach and Pecan Chicken Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Whisk yogurt, mayonnaise, vinegar, honey, poppy seeds, salt, and black pepper together in a large bowl until well combined. Stir in chicken, celery, pecans, and peach until well-coated and combined.
  2. 2 Serve on lettuce leaves.

By thedailygourmet

Okanagan Peach Soup
Dinner American

Okanagan Peach Soup

4.1

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
  2. 2 Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
  3. 3 Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

By Jamie Caskenette

Warm Grilled Peach and Kale Salad
Dinner American

Warm Grilled Peach and Kale Salad

5.0

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Place peaches and kale leaves on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
  4. 4 Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

By Chef Mo

Grilled Panzanella Salad with Peaches and Fennel
Dinner American

Grilled Panzanella Salad with Peaches and Fennel

5.0

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
  2. 2 Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
  3. 3 Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
  4. 4 Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
  5. 5 Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
  6. 6 Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.

By Reynolds KitchensR

Pork Tenderloin with Peaches
Dinner American

Pork Tenderloin with Peaches

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Arrange pork and peaches on a serving platter.
  7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola
Dinner American

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.
  2. 2 Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.
  3. 3 Preheat grill for medium heat and lightly oil the grate.
  4. 4 Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

By Jackie Ourman

Salmon Tacos with Mango Salsa
Dinner American

Salmon Tacos with Mango Salsa

4.6

Prep
50 min
Cook
13 min
Total
123 min

Instructions

  1. 1 Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
  2. 2 Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
  4. 4 Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
  5. 5 Heat tortillas in the preheated oven until warmed through, about 5 minutes.
  6. 6 Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

By AKjen

Grilled Chicken Thighs with Peach and Cherry Salsa
Dinner American

Grilled Chicken Thighs with Peach and Cherry Salsa

5.0

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine 1/4 cup oil, orange juice, juice of 1 lime, garlic, cumin, coriander, cayenne pepper, paprika, salt, and black pepper in a gallon-sized resealable plastic bag. Seal the bag; gently squeeze ingredients together until combined. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag.
  2. 2 Place the bag in the refrigerator so chicken thighs lay in a single layer; marinate for at least 4 hours, flipping the bag every 2 hours.
  3. 3 Meanwhile, combine peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon lime juice in a medium bowl; toss gently. Refrigerate until ready to serve.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Remove chicken thighs from marinade; shake off excess. Discard marinade. Grill chicken on the preheated grill until no longer pink, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve with peach-cherry salsa.

By Bibi