Peachy Peanut & Kimchi Chicken

• 份量: 4
• 准备时间: 50 mins
• 总时间: 2 hours

配料

4 ripe, juicy peaches

½-inch piece ginger, for grating

3 stalks celery, plus a large handful of celery leaves

Heaping ⅓ cup smooth peanut butter

1 tablespoon honey

5 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons white wine vinegar, plus more to taste

Vegetable oil, for oiling grill

Large handful roasted salted peanuts

Flaky salt

8 large boneless skinless chicken thighs (about 2 ½- to 3 pounds)

1 ¾ cups kimchi, plus brine

步骤

1. Marinate the chicken:

Roughly chop 2 peaches and add to a blender, along with 1 ½ cups kimchi (including a nice amount of brine), a heaping ⅓ cup smooth peanut butter, 1 tablespoon honey, 2 tablespoons olive oil, and 1 tablespoon plus 1 teaspoon salt. Process until smooth. Set aside 1 ½ cups marinade for serving.

Transfer the remaining marinade to a bowl and add 2 teaspoons salt. Add 8 large boneless skinless chicken thighs, turn to coat, and transfer to the refrigerator for at least 1 hour and up to 2 days in advance, flipping the chicken pieces once or twice.

2. Just before grilling, make the salad:

Halve and pit the remainingx 2 peaches. (Use very ripe peaches!) Squeeze one half into a large salad bowl and discard its skin. Finely grate enough ginger to measure ½ teaspoon and add to the bowl, along with 3 tablespoons olive oil and 2 tablespoons white wine vinegar. Season generously with salt and pepper and whisk to combine.

Thinly slice 3 stalks celery and the remaining 1 ½ peaches and add to the bowl, along with the remaining ¼ cup kimchi and a large handful of celery leaves. Toss to combine and season again with salt, pepper, and more vinegar, if desired. Keep chilled until serving.

3. Grill and serve:

Preheat a grill to medium-high (500 degrees).

Clean and very generously grease the grill grates with vegetable oil using an old rag or kitchen towel. Don’t skip this step or your chick will stick! Be careful as you do this, as the flames may flare up.

Pull chicken thighs from marinade, reserving any that’s left in the bowl for brushing during grilling. (Don’t wipe marinade from the meat.) Transfer chicken to the oiled grates and brush the tops with marinade from the bowl. Cover the grill and cook, flipping halfway through and brushing again with marinade, until chicken is charred on the edges and registers 160 degrees on an instant read thermometer, about 12-14 minutes. If at any point the chicken is burning, turn down the heat or move to a cooler part of the grill.

Chop a large handful roasted salted peanuts and add to the peach-celery salad. Serve with the chicken, a sprinkle of flaky salt, and the reserved marinade for dipping.