Grilled Chicken Thighs with Rosemary, Nectarines, and Honey
Although the chicken in this recipe requires some marinating time to get the full flavor of the ingredients, this is a simple and tasty dish. Light some candles and enjoy it outside on a late summer evening. Serves 4
Ingredients
- 4 chicken thighs
- 4 garlic cloves , minced
- 2 tablespoons fresh rosemary needles , chopped
- 5 tablespoons extra-virgin olive oil
- 3 nectarines , peeled, pitted, and halved
- 1 tablespoon balsamic vinegar
- 1 tablespoons wildflower honey
- Sea salt and freshly ground black pepper
Instructions
- Put the chicken, garlic, rosemary, and 2 tablespoons olive oil in a medium bowl. Season with salt and pepper and toss to combine. Cover and let marinate in the refrigerator for 4 hours or up to overnight. Remove the chicken from the refrigerator.
- Put the nectarines in a small bowl. Add 1 tablespoon olive oil and gently toss to combine. Set aside.
- Add the balsamic vinegar, honey, and 2 tablespoons olive oil to a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Prepare a grill to medium-high heat. Brush the chicken on both sides with the honey and balsamic mixture. Put the chicken on the grill and grill for approximately 6 minutes per side, or until they are cooked through, brushing with the honey and balsamic mixture. Put the nectarines on the grill, cut side down, and grill for 4 minutes or until they are softened.
- Remove from the grill. Transfer the chicken and nectarines to a platter or individual plates. Serve immediately.
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