Indian Grilled Chicken with Fresh Peach Relish
Serves: 4 servings
  • Wet rub:
  • ¼ cup olive or vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice (save the remaining juice for the relish)
  • 2 teaspoons finely chopped fresh ginger
  • ½ teaspoon cayenne pepper
  • ½ to 1 teaspoon kosher salt
  • 4 boneless skinless chicken breasts or 6 chicken thighs (bone in and skin on breasts or thighs can be used)
  • Fresh peach relish:
  • 4 medium peaches, skin and pit removed (see below for instructions) and chopped (4 cups)
  • ⅓ cup chopped cilantro
  • ¼ cup very thinly sliced white sweet onion
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • ¼ to ½ teaspoon kosher salt
  • ⅛ to ¼ teaspoon cayenne pepper
  1. For the wet rub: stir together all ingredients except chicken; brush on both sides of chicken. Allow sitting 15 minutes to 30 minutes or refrigerate overnight.
  2. For the peach relish: Stir together all ingredients; allow sitting 15 to 30 minutes to blend flavors.
  3. Cook chicken on a medium hot grill until cooked through, about 10 to 12 minutes, turning once after about 5 minutes (is using bone in and skin on chicken, allow about 25 minutes total cooking time).
To remove peach skin: Set up an ice bath in a bowl by putting a few handfuls of ice cubes and enough water to cover peaches in a medium size bowl. For blanching the peaches, bring water to a boil in a medium size stockpot. Lightly make an X with the tip of a sharp knife in the bottom of each peach and add peaches to the water for 2 minutes. Using a slotted spoon, transfer peaches to the prepared ice/water bath to stop the cooking. After a few minutes, remove peaches and peel using a paring knife.
Recipe by A Year at the Table at