Grilled Chicken Thighs with Summer Berry-Herb Salsa
As Labor Day approaches, marking the unofficial close of summer, we turn to dishes that celebrate the season's bounty before autumn truly takes hold. This grilled chicken recipe is an ideal way to savor the last sweet notes of berries and fresh herbs. It's robust enough for the grill yet light enough for a picnic spread, offering a vibrant contrast of smoky chicken and a bright, zesty fruit salsa.
Ingredients
- 4Boneless, skinless chicken thighs, about 150g each
- 2 tbspOlive oil, for marinade
- 1 tbspLemon juice
- 2 clovesGarlic, minced
- 1 tspFresh thyme, chopped
- 1 tspSalt
- ½ tspBlack pepper
- 1 cupStrawberries, hulled and diced
- ½ cupBlueberries
- ½ cupRaspberries
- ¼ cupRed onion, finely diced
- ½Jalapeño, deseeded and minced
- 2 tbspLime juice
- 2 tbspFresh cilantro, chopped
- 1 tbspFresh mint, chopped
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Pat chicken thighs dry with paper towels. In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, chopped thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 2
While the chicken marinates, prepare the berry-herb salsa. In a separate bowl, combine diced strawberries, blueberries, raspberries, finely diced red onion, minced jalapeño, lime juice, chopped cilantro, and chopped mint. Stir gently to combine. Taste and adjust seasoning with a pinch more salt or lime juice if needed. Cover and refrigerate until ready to serve.
- 3
Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
- 4
Remove chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place chicken thighs on the preheated grill.
- 5
Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. The chicken should be nicely browned with good grill marks.
- 6
Remove chicken from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
- 7
Serve the grilled chicken thighs warm, topped generously with the fresh summer berry-herb salsa.
Chef's notes
- Make Ahead: The berry-herb salsa can be made up to 4 hours in advance and stored in the refrigerator. The flavors will meld beautifully. For best results, add the fresh herbs just before serving to maintain their vibrancy.
- Storage: Leftover grilled chicken and salsa should be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave, then top with fresh salsa.
- Substitution: Feel free to swap chicken thighs for boneless, skinless chicken breasts; adjust grilling time as breasts may cook faster (typically 4-6 minutes per side). If you prefer less heat, omit the jalapeño or remove all its seeds and membranes.
- Serving Suggestion: This dish pairs wonderfully with a simple quinoa salad, grilled corn on the cob, or a light green salad with a vinaigrette to complete your end-of-summer meal.
Personalized nutrition
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