Name: Grilled BBQ Chicken Thighs with Stone Fruit Salsa
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: American
Ingredients: 1 large avocado, pitted; 10 cherries, pitted and diced; 1 large yellow nectarine, pitted and diced; 1 large peach, pitted and diced; 1 jalapeno, seeded and minced; 2 Tbsp minced red onion; 1 tsp freshly squeezed lime juice; ½ tsp sea salt; 2 Tbsp chopped fresh cilantro; 3 lbs organic chicken thighs, bone in and skin on; 2 Tbsp bbq seasoning; Maldon sea salt flakes; 1 pineapple, cored and cut into spears; 1 Tbsp avocado oil

Grilled BBQ Chicken Thighs with Stone Fruit Salsa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Danielle
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: American

Ingredients

Scale

Salsa:

1 large avocado, pitted
10 cherries, pitted and diced
1 large yellow nectarine, pitted and diced
1 large peach, pitted and diced
1 jalapeno, seeded and minced
2 Tbsp minced red onion
1 tsp freshly squeezed lime juice
½ tsp sea salt
2 Tbsp chopped fresh cilantro

Chicken and Pineapple:

3 lbs organic chicken thighs, bone in and skin on
2 Tbsp bbq seasoning
Maldon sea salt flakes
1 pineapple, cored and cut into spears
1 Tbsp avocado oil

Cook Mode Prevent your screen from going dark

Instructions

Sprinkle the chicken with seasoning and salt.
Grill over medium heat, 20-22 minutes, or until internal temperature measures 165 degrees F. Brush pineapple with oil and grill 2 minutes per side.
Mix up the salsa ingredients and serve with the chicken and pineapple spears over coconut rice or cauliflower rice.

Notes

For serving: Instant Pot coconut rice (just Google Instant Pot coconut rice) or cauliflower rice. I like to add a squeeze of lime and extra cilantro.

Find it online: https://daniellewalker.com/grilled-bbq-chicken-thighs/