A perfect summer bbq treat, sweet and tangy peach and honey but spiced with mint, ginger and cardamom to speak to your tastebuds. Think Teriyaki meets the Caribbean with a sweet tea twist. This recipe includes bone in. skin on chicken thighs to develop a nice char on the grill, but any chicken or pork cut would work, too. Marinade individual chicken pieces and make a kabob!
Paris great with summer salads, rice, or yucca.
Start with making a marinade/glaze. Use a blender or food processor to puree 2 medium sized peaches (skin and pit removed). In a small saucepan, bring 1/4 cup water to a boil and steep a tea bag for about 5 mins. Remove teabag and add peach puree, soy sauce, lime, chopped mint, crushed green cardamom and salt. Reduce down by half, then add 1/2 cup of honey and stir.
Marinade/Glaze
honey - 1/2 cup
peach - 2 , skins and pits removed, pureed/blended. (substitute pineapple)
mint - chopped - handful
black tea - 1 teabag
green cardamom - 6 pods, crushed, shells removed.
Ginger - tsp fresh minced, or 1 Tsp of ground ginger.
salt - 1 Tbsp
lime - 1/2 lime squeezed
Soy sauce - 1 Tsp
Once cooled, add 3/4 of the marinade to the chicken, reserving some for glazing on the grill (refrigerate). Marinade in either a ziploc bag, sealed tupperware/pyrex, for at least 30mins, preferably overnight.
Before grilling, remove meat from the marinade bag, and add aleppo pepper, allspice and black pepper.
Spices
Allspice ( 1 Tsp)
Aleppo pepper ( 2 Tsp) (sub white or black pepper if needed).
Grilling Chicken Thighs
For bone in chicken thighs, set the grill to medium heat, and oil the grates. Once the grill is warmed up and the grates are hot, add the chicken, skin up, over direct flame. Rotate 45 degrees after about 7 minutes, cook for 5 more, then flip. Once flipped, add some of the marinade with a brush or spoon. Grill for 5 more minutes, then rotate 45 degrees. Grill for another 5 minutes then move the chicken to indirect flame if possible. Flip to skin side up, add more marinade and cook for another 7 minutes to ensure it is cooked. Internal temperature should be at least 165 degrees F if using a meat thermometer.
Remove and let the temperature come down, and garnish with chopped mint, sesame seeds and green onions. (all optional).
Garnish:
mint
sesame seeds
green onions
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