Cocoa-Blackened Chicken Thighs With Stone Fruit

• servings: 4

Ingredients

2 Tbsp. Old Bay or Creole

1 Tbsp. unsweetened cocoa powder, preferably Dutch-process

2 Ib. skinless, boneless chicken thighs (4-6), patted dry

6 Tbsp. extra-virgin olive oil, divided

3 garlic cloves

1 Tbsp. honey

½ tsp Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

½ tsp. freshly ground pepper, plus more

2 medium shallots, thinly sliced into rings

1½ Ib. mixed stone fruit (such as peaches, nectarines, and/or plums) sliced

½ cup (lightly packed) mint leaves

Directions

Stir Old Bay seasoning and cocoa powder in a small bowl to combine. Sprinkle spice mix all over chicken thighs. Heat 3 Tbsp. oil in a large skillet over medium-high. Arrange chicken in a single layer and cook, turning halfway though, until blackened in spots, cooked through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10-14 minutes total, depending on thickness. Transfer chicken to a plate.

Whisk lime juice, garlic, honey, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. pepper, and remaining 3 Tbsp. oil in a large bowl to combine. Add shallots, stone fruit, and mint and gently toss to coat. Taste salad and season with more salt and pepper if needed.

Transfer fruit salad to a platter. Slice chicken and arrange on top. Pour any dressing left in bowl with fruit over chicken.