Grilled chicken thighs are a great dish for summer. The thighs grill very well and remain very moist and tender unlike other chicken cuts. I like to make a marinade with olive oil and Dijon mustard and liberally coat the thighs prior to grilling. In addition, nothing has the taste of summer like a ripe peach, and grilling them makes this dish evoke memories of long summer evenings. I also prefer to serve the grilled chicken and peaches over a base of arugula and sliced avocados, reserving a bit of the chicken marinade as a base for a dressing for plating the dish.

Ingredients

Organic boneless, skinless chicken thighs, 12 – 16 pieces

Fresh organic peaches – 4 sliced in half

Baby arugula

Avocados – sliced

Extra virgin olive oil – 2 Cups

Dijon mustard – 1/2 cup

Champagne vinegar – 1tbs

Preparation

Rinse and pat dry the chicken thighs

Mix EVOO and Dion mustard and whisk together – reserve half for dressing and toss the thighs with the remaining marinade

Slice peaches in half and brush with EVOO

Set grill to high, add chicken thighs and peach halves – grill 5-8mins based on grill heat, turn and cook chicken to 165 temp, and peaches have nice grill marks

Use reserve marinade and add in champagne vinegar

Toss arugula in dressing, plate, and add chicken, peaches, and avocados, drizzle with remaining dressing. Serve with cracked pepper.

Enjoy