Cheryl Strayed had me momentarily convinced that I need/want to go live in the mountains for a while. Seriously, I’m late to the party as it is, but have you read Wild? Maybe I stayed up way too late on a weeknight to finish it. Maybe I sappy-cried at the last page.
Then maybe I went on a long hike to the top of a tall mountain and remembered how dirty it gets in the mountains. In the mountains there are no showers. Or grills. Or chicken legs for grillin’ and frosty beers for drinkin’.
Yeah… I’m staying put for a while. I’m also making dinners like this.
Ideally, in my book, ever summer meal ought to be like this: a little charred, a lot flavorful, spicy, sweet, savory, fresh, hearty enough to satisfy a hiking hunger (I’ve had many lately) but light enough to not stop a productive day in its tracks.
(The latter is a job for the beer you may or may not want to enjoy while watching your dinner sizzle on the grill.)
Sure, a vegetable skewer is a great option for a summer grilling companion to chicken. But grilled fruit is so much more interesting to me these days… Grilled peaches become soft, juicy, dreamy–and when you spoil them with a tangy, spicy, sweet chipotle-honey glaze, they spoil you right back.
Onions have a sweetness of their own–I’ve always been a fan of the deep brown, caramelized crunchy bits, whether grilled or roasted. They stay crunchier than peaches, if you’re interested in that. Also, they do that thing onions do where they instantly turn a whole bunch of ingredients into a meal. There’s a reason sauteed onions are the foundation of so many delicious things, you feel me?
Then we go grilling. Please tell me you have a refreshing beverage handy.
Also, flare-ups happen. Oh, the flammable thrill of it all.
In sum: it’s August, we are sunburned, we are hungry, and dinner is served. Cheers!
- 2 chicken leg quarters
- 2 chipotle peppers (canned in adobo sauce)
- 2 cloves garlic
- 2 tablespoons honey
- Juice of one lime
- 1/4 cup olive oil
- 3 tablespoons adobo sauce (from the canned peppers)
- 2 tablespoons honey
- Juice of two limes
- 2 tablespoons olive oil
- 2-3 peaches, quartered
- 1 red onion, halved and cut into wedges (leave bottom intact to help hold the layers together)
- Salt and pepper to taste
- Small handful chopped fresh cilantro, for serving
- Lime wedges, for serving
- To marinate the chicken, finely mince the chipotle peppers and garlic and combine with honey, lime juice and olive oil--add mixture to plastic sealable gallon bag, then add the chicken quarters, coating them in the mixture. Leave to marinade in the fridge, turning occasionally (you only need an hour or two, but I left it overnight for convenience purposes).
- To make the glaze, combine all the ingredients in a bowl. Drizzle a bit of the glaze over the peaches and onion, then season peaches and onion with salt and pepper and set aside.
- Remove chicken from marinade and season with salt and pepper (if you have time, letting it come to room temperature for an hour or so before seasoning and grilling helps it cook more evenly).
- Preheat grill to medium-high. At this point, if you're concerned about salmonella, split the glaze into two small bowls to use separately on the chicken and the peaches/onion--I did not, assuming the heat would more than sufficiently kill any bacteria (still alive and well).
- Grill chicken until well-browned and marked, about 15 minutes, brushing with glaze and turning occasionally (it might char, so if you're not into that, keep a close eye on it). Lower heat to medium-low and and add peaches and onion--grill, brushing with glaze and turning occasionally, until well-marked and softened, about 15-20 minutes. Also continue cooking/glazing/turning the chicken until done, about 20-25 minutes longer (in addition to the 15 minutes on medium-high heat).
- Serve topped with fresh cilantro and a generous squeeze of lime.