KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
"For this recipe, I marinated the thighs for a couple of hours before grilling, then served them with a delicious relish or salsa made from our fresh peaches. I find the salsa improves with flavor as it sits and and the flavors meld, so I would suggest making it at least an hour before you fire up your grill. We use a charcoal grill here in Umbria, but a gas grill would work just fine as well. I always remove the skin and trim off any fat from my chicken thighs to keep them as lean as possible."
Serving: 4 / Calories:
8 Medium Sized Chicken Thighs, Skinned & Trimmed Of Any Fat
1/3 Cup Olive Oil
Zest & Juice From 1 Large Lemon
1 Tablespoon Minced Fresh Ginger
2 Garlic Cloves, Peeled & Minced
Salt & Pepper
1/4 Cup Finely Chopped Parsley
FOR THE SALSA:
3 Large or 4 Medium Sized Ripe Peaches
1 Small Red Bell Pepper, Cored & Seeded
1/3 Cup Finely Chopped Red Onion
1/4 Cup Finely Chopped Fresh Parsley
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
Pinch of Salt
1 Small Hot Red Chili Pepper, Minced (Optional)
|
1st Keep
 ajcole13
|
Comments