Farm to Feast: Fiesta Chicken Thighs

It's my favorite time of year to cook! Farm fresh local produce, plus the less mess in my kitchen of grilling! Enjoy!  


8 chicken bone in, skin on chicken thighs

For the marinade:

1/4 cup chopped fresh italian parsley

1/4 cup chopped fresh cilantro

4 garlic cloves, minced

juice of one orange (about 1/4 cup)

juice of one lime (about 3 tbsp)

1/2 tsp lime zest

1/2 tsp orange zest

1/4 cup extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

For the salsa:

2 cobs of corn, cooked and kernels removed

1 15 oz. can black beans (preferably low or no sodium)

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/4 cup red onion, diced

1/4 cup lime juice

1/8 cup freshly chopped cilantro

2 tbsp extra virgin olive oil


Prepare the marinade. Reserve some of the marinade to serve over your chicken later.

Add thighs and marinade to a ziploc bag and marinate for 30 minutes.

Preheat the grill. Cook chicken thighs on direct medium heat, skin side up for 5 minutes, maintaining grill temperature at 450°. Then flip and cook for another 5 minutes. Then flip over once more, move to indirect heat, and continue to flip every 5 minutes until internal temp reaches 185°. Rest for 5 minutes.

Meanwhile, combine the corn, peppers, onion, black beans. Add the lime juice, olive oil, cilantro, salt and pepper.

Plate chicken and pour over the sauce and then add the salsa.