Basil Marinated Grilled Chicken Thighs with Pickled Stone Fruit
Plentiful in the summer months, basil is one of the most versatile and delicious herbs around – and it’s the ideal companion to the grilled Do Good Chicken® thighs in this recipe. We’re all about pairing sweet & savory, and the stone fruits in this dish don’t disappoint: simply wash and slice your peaches and nectarines before pickling in a simple but scrumptious herb brine. Pair with your basil-marinated grilled chicken and savor every bite.
Pickle your stone fruit.
1. Wash peaches and nectarines and slice into 12 wedges each.
2. In a large pot over low-medium heat, combine white vinegar, water, sugar, and pickling salt.
3. As the brine comes to a boil, evenly divide the star anise, cinnamon stick, bay leaf, peppercorns, and red pepper flakes to three wide mouth mason jars.
4. Once the brine is boiling, carefully add the peaches and nectarines to the pot.
5. Stir to help settle fruit into the brine and bring it back up to a boil.
6. Once it is boiling, remove the pot from the heat and carefully ladle the fruit into the three mason jars evenly. (We recommend using something like a chopstick to help the slices of fruit settle into place).
7. Pour over the fruit to cover completely and gently tap the jars to help dislodge any air bubbles, while also pushing down with your chopstick.
8. Wipe down the rims of the jars to avoid a sticky mess. Seal and let come to room temperature before storing in the fridge.
9. They can be eaten as soon as they are cooled, but we recommend 48 hours for optimal flavor.
Make your chicken.
1. Whisk together oil, vinegar, basil, salt, peppercorn, and garlic in a large bowl.
2. Add chicken thighs into marinade and refrigerate for 3 hours or up to 12.
3. Preheat the grill to medium high and clean and grease the grates with a high heat cooking oil, such as avocado.
4. Add chicken skin side down and grill, flipping often and basting with the marinade, until cooked through, about 10 minutes per side.
5. Transfer chicken to a platter and garnish with extra basil. Serve with pickled peaches and nectarines.