Grilled Chicken Thighs with Peach, Black Olive and Red Onion Relish

Grilled Chicken Thighs with Peach, Black Olive and Red Onion Relish
Prepared by: Richard Dingle
Executive Chef at Hershey Lodge Ingredients:
3 ripe peaches
1/2 cup fresh black Kalamata olives (you may substitute any fresh black olives, but do not use canned)
1 small red onion, diced small
1 roasted red pepper, diced small
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon fresh thyme
Salt and freshly cracked black pepper to taste
4 tablespoons lemon juice (about 1 lemon)
8 chicken thighs
Directions:
Pit the peaches and cut them into pieces about the size of sugar cubes. Pit the olives and cut them in half. Combine peaches, olives, onion, and red pepper in a mixing bowl. Add olive oil, vinegar, garlic, and thyme and toss lightly. Add salt and pepper to taste.

Cover the mixture and allow it to stand at room temperature for at least 1 hour. It will keep, covered in the refrigerator, for up to 3 days, if you want to make it ahead. The additional time won't help change the flavor for better or worse.

Just before serving, add the lemon juice and mix lightly. Season the chicken thighs with salt and pepper to taste. Grill skin side down over medium-low heat, 8 to 10 minutes, or until skin is crispy. Flip them over and cook an additional 4 to 6 minutes. To make sure they are fully done, make an incision close to the bone and ensure there is no redness. Serve warm or cold.