BBQ Chicken Thighs with Peach Salsa & Coconut Lime Sticky Rice

Juicy grilled BBQ chicken thighs, sweet-and-spicy peach salsa and creamy coconut lime sticky rice. This is the ultimate summer dinner that delivers big flavor in under an hour. Perfect for a backyard cookout or weeknight grilling.

The trick is to grill chicken thighs until the skin is crispy, then brush with a smoky-sweet BBQ sauce for the perfect finish. The fresh peaches bring this dinner to another level, honestly I could eat the salsa with tortilla chips and call that a girl dinner!

What could be better than an easy summer dinner ready in about 45 minutes?

Perfectly Grilled Chicken Thighs

Grilling is one of my favorite cooking methods. Especially when it is too hot to turn the oven on! These tips are applicable to almost any grilled protein.

• Pat Dry Before Seasoning: Moisture is the enemy of brown food and as the late Anne Burrell would say - brown food tastes good!

• Start Skin Side Down: this helps render the fat and keep the skin crispy.

• Brush with BBQ Sauce AFTER crisping: prevents the sauce from burning. Then, let the sugars caramelize for a few minutes to get the perfect char.

• Chicken Thighs have a high fat content, watch for flare ups and adjust grill temperature if necessary.

BBQ Chicken Thighs with Peach Salsa & Coconut Lime Sticky Rice

Serves: 4

Recipe Tip: In cooler months, swap the peaches for mango or pineapple for a fun tropical twist!

Ingredients

Peach Salsa

• 3 Ripe Peaches, Diced

• 1 Jalapeno, Diced

• 1/2 Red Onion, Diced

• 1 Red Bell Pepper, Diced

• 1/4 Cup Fresh Cilantro, Roughly Chopped

• Juice of 2 Limes

• Salt, to taste

BBQ Chicken

• 8 Bone-In, Skin-On Chicken Thighs

• Salt & Black Pepper

• BBQ Sauce - Lillie's Sweet & Smoky is our favorite! (affiliate link)

Coconut Lime Sticky Rice

• 1 Cup White Rice (Long Grain Preferred)

• 1 Can Coconut Milk

• 1 Cup Water

• Pinch of Salt

• Zest of 1 Lime

Instructions

Make the Peach Salsa

• In a medium bowl, combine peaches, jalapeño, red onion, bell pepper, cilantro and lime juice. Season with salt. Refrigerate until ready to serve.

Cook the Coconut Lime Sticky Rice

• In a saucepan, combine rice, coconut milk, water and salt. Bring to a boil, reduce to low, cover and cook for 15 minutes.

• Remove from heat and let sit for 5 minutes.

• Add lime zest and fluff with a fork.

Grill the Chicken Thighs

• Preheat grill to medium-high heat. Season chicken thighs with salt and pepper.

• Grill skin-side down for 4 minutes per side.

• Brush with BBQ sauce and cook another 4 minutes per side until skin is caramelized and internal temp reaches 165 degrees.

Serve

• Spoon coconut lime sticky rice onto plates, top with chicken thighs and finish with a generous amount of peach salsa.

Enjoy! Leave a review below, tag us on Instagram and sign up for our mailing list to get more delicious recipes!

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