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.