This recipe, with its juicy, plump peaches, always takes me right back to Davidson, North Carolina. Every Saturday in the summer, we would go to the Davidson Farmer’s Market, and Bennett and I would pick out the perfect crate of local, softball-sized, southern peaches. I have to say: Nothing compares to peaches from the South. But luckily, I’ve still been able to find some pretty good and ripe peaches here in the Midwest, too. Peaches just have it all going on, for me. The right texture, that fuzzy softness, the right tartness, the right sweetness, and better yet, they pair so nicely with savory and salty spices. I wish I’d come across this recipe—adapted from the lovely Kristin Cavallari’s cookbook True Roots—when we lived in NC, but even then, we would do pork or chicken and peach kabobs a lot, or my husband would make his amazing peach crisp with my homemade vanilla ice cream (definitely need to share that recipe sometime). Long story short, don’t be afraid to take advantage of this fruit in your dinner dishes when it’s in season. This grilled chicken topped with peach chutney will prove to you that peaches can pack some refreshing, juicy flavors that can really elevate a simple summer dish.
4 chicken thighs
1 teaspoon minced curly parsley (or dry)
1 lemon, zested
2 tablespoons olive oil
1 garlic clove, minced
Pink Himalayan salt
1 shallot, minced
5 peaches, pitted and chopped
6 chives, finely chopped
1 tablespoon honey
1 teaspoon smoked paprika
1.5 tablespoons lemon juice (or champagne vinegar)
- Chicken: Place chicken in a resealable plastic bag or baking dish. In a small bowl, combine parsley, lemon zest, olive oil, and garlic. Pour in the bag of chicken and coat evenly. Let marinate for at least 4 hours (or overnight).
- When ready to grill, season the chicken with salt and pepper. Coat the grill rack with cooking spray and preheat to medium-high. Grill the chicken for 5 minutes on each side, or until cooked through. Let it cool before slicing (if you choose to slice it).
- Chutney: Meanwhile, coat a medium skillet or cast iron skillet with coconut oil and warm over medium-high heat. Add the shallots to the pan and stir until they’re coated. Cover and let cook for 5 minutes. Take the lid off, store, then cover and cook for another 5 minutes. Repeat until the scallions are soft and translucent.
- Add the peaches and simmer for 5 minutes, stirring occasionally.
- Add the chives, honey, paprika, and lemon juice/vinegar. Store to combine and let simmer for 5 minutes, or until slightly thickened. (TIP: You can add water if the consistency is too thick). Season with salt and pepper.
- Spoon the chutney over the whole or sliced chicken, serve, and enjoy!
3 comments on “Grilled Chicken with Peach Chutney Recipe”
Making this right now with the numerous peaches from our backyard tree. Let’s see what the family thinks of it! I’ll let you know soon…
Ok, This turned out awesome! I made a few alterations because of lack of ingredients. I finely chopped a large onion instead of shallots. I also added a bit of Cayenne pepper to the chutney. I baked the chicken in a covered baking pan at 390 for 30 minutes then pan seared it on the stove top and covered it back in the oven again to stay warm adding butter to each piece so they stay moist. I am glad I found this recipe because it has turned me on to making chutneys.
This is so great to hear! And smart substitutes. This recipe also got me into chutney so I’m with you there! Thanks for sharing! Enjoy!!!