Grilled Chicken Thighs with Pickled Peaches
Pickling fresh peaches and then charring them on the grill adds extra flavor to this arugula salad with crispy grilled chicken thighs.
Pickling fresh peaches and then charring them on the grill adds extra flavor to this arugula salad with crispy grilled chicken thighs.
Ingredients
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6 firm-ripe medium peaches
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1 1/2 cups distilled white vinegar
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1 cup sugar
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1 stalk of lemongrass, tender inner bulb only, thinly sliced
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One 1-inch piece of fresh ginger, peeled and thinly sliced
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1/2 teaspoon whole black peppercorns
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5 allspice berries
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2 whole cloves
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One 3-inch cinnamon stick
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1 tablespoon sorghum syrup or molasses
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Kosher salt
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Pepper
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8 skin-on, bone-in chicken thighs (about 2 pounds)
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1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
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1 tablespoon red wine vinegar
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2 garlic cloves, finely chopped
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1/4 cup each chopped parsley, basil and tarragon
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4 cups arugula, thick stems discarded
Method
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Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Peel, halve and pit the peaches and transfer to a large heatproof bowl. Wipe out the saucepan.
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In the large saucepan, combine all the remaining ingredients with 1 1/2 cups of water and bring to a boil, stirring to dissolve the sugar. Let the brine cool slightly, then pour over the peaches and let cool completely. Cover and refrigerate overnight.
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In a large bowl, whisk 8 cups of water with the sorghum syrup and 2 tablespoons of salt. Add the chicken, cover and refrigerate overnight.
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Drain the chicken and wipe out the bowl. Return the chicken to the bowl and toss with 1/2 cup of the olive oil, the vinegar, garlic, chopped herbs and 1 teaspoon of pepper. Let stand at room temperature for 1 hour.
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Light a grill and oil the grate. Remove the peaches from the brine and reserve the pickling liquid. Grill the peaches over moderate heat, turning once, until lightly charred, 4 to 5 minutes. Transfer to a work surface. Grill the chicken thighs over moderate heat, turning, until lightly charred and cooked through, 20 to 25 minutes. Transfer to the work surface and let rest for 5 minutes.
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In a bowl, toss the arugula with 1 tablespoon of the peach pickling liquid and the remaining 1 tablespoon of olive oil; season with salt and pepper. Arrange the salad, chicken and grilled peaches on a platter and serve.
