- 10 minutes
- 35 minutes
- Makes 8 Servings
Grilling is a great way to get outside, enjoy some fresh air and cook up a delicious meal for your family. So, next time you’re ready to get the gas or charcoal grill out, give this Smoky Grilled Chicken with Cherry Pepper Relish recipe a try. You’ll get to enjoy the familiar taste of seasoned grilled chicken thighs, but with a fun, flavorful dipping sauce. This is also a great recipe to serve up for Father’s Day (plus, any other spring or summertime holiday). Not only will Dad like the dish, he’ll also love getting to spend time with his family while grilling.
- Preheat a grill or grill pan over medium heat. In a small bowl stir together 2 Tsp of kosher salt, 1/2 Tsp of black pepper, 2 Tsp of smoked paprika and garlic powder. Sprinkle spice mixture on both sides of chicken thighs.
- When the grill is hot, place chicken skin-side-down and cook for 25 minutes, or until chicken skin is golden brown and crisp and releases easily from the grill grates. If chicken sticks, let cook for another 5 minutes before flipping. Flip chicken and cook for 10 more minutes, or until internal temperature registers 170°F.
- While chicken grills, make relish in a food processor by combining cherry peppers with reserved brine, roasted red peppers, cherry tomatoes, olive oil, honey and fresh parsley. Pulse until ingredients are finely chopped. Season with remaining 1 Tsp of kosher salt and 1/2 Tsp of black pepper, adding more to taste.
Serve chicken thighs with cherry pepper relish and garnish with fresh parsley.
*Tip: No grill? Roast chicken thighs on a wire rack set in a rimmed baking sheet in a 450°F oven for 35 to 40 minutes, or until golden brown and crispy on top and cooked through in the middle.