Chicken with Green Tomatoes and Peaches
My favorite season of the year is here: peach season. I feel like I’ve been waiting all year for peaches, nectarines and apricots to show up at my farmer’s market. Well, I’m happy to report that they’re finally here. There’s nothing better than a sweet, ripe peach, especially the yellow ones.
I love eating them right off the tree or sliced up in a pie. But I especially like adding them to my dinner dishes. I’ve added them to my ravioli and used them as a barbecue sauce for pork chops. I’ve even grilled them. So, now that we’re in the middle of summer and there are peaches at every market, it’s time to take those beautiful yellow spheres and add them to as many dishes as I possibly can.
Summer doesn’t just mean peaches, though. It means barbecue time, too. I’ve mentioned many times before how much I love my grill, and now that it’s 80 and sunny I’m using it as often as I can. I’m grilling fish and beef, even pizza. So, when I found a recipe called for grilled peaches and chicken, I was all in. But what made this dish especially unique was that it was all cooked on the grill in a cast iron skillet.
I’ve never used my cast iron on the grill before. But it worked out great. As a matter of fact, cast iron is perfect for the grill. It heats up quick, it holds the heat very well and it helps turn your grill into an outdoor oven. After using it to make this chicken dish, I can’t wait to use it again. Sure, this recipe could just as easily be made in the oven, but what’s great about the grill is the smokey flavor that permeates the whole dish. A flavor you just can’t achieve inside your kitchen stove. That smokey flavor combined with the sweet peaches and savory chicken, make for one hell of a summer dish. Something that’s perfect for kids and adults alike and will make those summer nights last just a little bit longer.
Notes
Adapted from Cast Iron Favorites
Ingredients
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 4 bone-in, skin-on chicken thighs
- 2 peaches, cut into wedges
- 2 green tomatoes, cut into wedges
- 1/4 cup sliced red onions
- 2 tablespoons cilantro, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Whisk together the soy sauce, sugar, ginger and garlic in a small bowl. Place the chicken in a resealable plastic bag, pour the soy sauce mixture over it and seal the bag. Toss the chicken gently in the bag to coat it and chill in the refrigerator for at least 2 hours.
- Preheat the grill to 400 degrees F. Place a 12-inch cast-iron skillet, sprayed with cooking spray, on the grill to heat for 15 minutes.
- Add the peaches and tomatoes to the skillet and cook, stirring, until lightly charred, about 2 minutes. Transfer the peaches and tomatoes to a bowl. Add the onions, cilantro, oil, lemon juice honey, salt and pepper. Stir until well combined and set aside.
- Remove the chicken from the marinade and add it to the skillet, skin side down. Cook until the skin is crisp, about 5 minutes. Flip, close the lid and continue cooking until cooked through, about 10 - 15 more minutes. Add the peach mixture back into the skillet and serve.
