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!