Grilled chicken thighs with pickled peaches from Food & Wine Magazine, August 2016 (page 104) by Sean Brock

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Notes about this recipe

  • babyfork on July 05, 2017

    This is a good simple recipe for grilled chicken thighs. The overnight brining and herb marinade produced a tasty chicken thigh. The brining also helped as I was cooking 20 thighs of various sizes and couldn't fit them all on the grill at once. It helped them drying out and tasting overdone I think. The pickled peaches were a pain in the butt, but mostly because Brock calls for "firm-ripe peaches" and I got what I thought was right. But they turned out to be not ripe enough and the skins never loosened in the boiling step. I had to peel them with a vegetable peeler. The peaches were definitely edible and turned out okay, but would have been much better had they been riper. I would try this recipe again.

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