Grilled Ginger-Lime Chicken with Nectarines

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Grilled Ginger-Lime Chicken with Nectarines

Ingredients

* 8 skin-on, bone-in chicken thighs (about 2½ pounds)

* 1 teaspoon fresh ginger, peeled and grated

* 2 tablespoons fish sauce, divided

* 1 tablespoon packed light brown sugar, divided

* 2 teaspoons finely grated lime zest, divided

* 1 tablespoon lime juice, divided

* 1½ teaspoons chili-garlic sauce, divided

* Kosher salt and freshly ground black pepper

* 2 tablespoons vegetable oil

* 4 firm nectarines, thinly sliced

* ½ cup fresh mint leaves, torn

* ¼ cup salted roasted peanuts, chopped

Instructions

1. Prepare the Grill

Preheat grill to medium-high heat and set up for indirect cooking:

* Charcoal grill: Push coals to one side.

* Gas grill: Turn off half the burners.

2. Marinate the Chicken

In a large bowl, combine:

* Grated ginger

* 1 tablespoon fish sauce

* 1 teaspoon brown sugar

* 1 teaspoon lime zest

* 1 teaspoon lime juice

* 1 teaspoon chili-garlic sauce

Add chicken and toss to coat. Season with salt and pepper.

Place chicken skin-side up over indirect heat. Cover and cook until the internal temperature reaches 165°F, about 20 minutes.

Move chicken over direct heat and cook, turning occasionally, until the skin is crisp and lightly charred, about 5 more minutes.

3. Make the Dressing

In a large bowl, whisk together:

* 2 tablespoons water

* Remaining 1 tablespoon fish sauce

* Remaining 2 teaspoons brown sugar

* Remaining 1 teaspoon lime zest

* Remaining 2 teaspoons lime juice

* Remaining ½ teaspoon chili-garlic sauce

Slowly whisk in the vegetable oil.

4. Assemble the Salad

Add to the dressing:

* Sliced nectarines

* Mint leaves

* Chopped peanuts

* ¼ teaspoon salt

Toss gently.

5. Serve

Divide the nectarine salad among plates and top with the grilled chicken. #SummerRecipes #GrilledChicken #GrillingSeason #HomeCooking #DinnerInspiration