Boneless, skinless chicken thighs are marinated in an aromatic mixture of fresh yogurt and mint, then gently roasted and served with quick-pickled nectarines for a light but complex summer meal.
Chicken thighs are marinated in an aromatic mixture of yogurt and mint, then gently roasted and served with quick-pickled nectarines for a light, complex summer meal.Blending the mint into the marinade creates a vibrant green color and produces incredible aroma.
Quick-pickling the stone fruit adds complexity of flavor to the finished plate. I often use this yogurt marinade at home, and it works equally well with boneless, skinless chicken breasts as it does with the boneless, skinless chicken thighs I call for here. Made from just a few ingredients, it’s quite aromatic and very flavorful, and offers a plethora of sensations, from the cool notes of mint to the warmer flavors provided by the garlic, ginger, chile pepper, and black peppercorns. Part of why I like this preparation is its color and aroma, and I’ve found that the gentle cooking called for in this recipe helps to preserve the vibrant green of the marinade. While a little browning occurs on the edges of the pieces of chicken, browning and/or charring is not the goal. If you’d like to have your chicken browned a bit more, you can remove the chicken earlier than is called for and then slide the pieces under the broiler to finish cooking while developing a pronounced char, but I find this unnecessary. You can take advantage of the gentle tenderizing effect of lactic acid in this marinade to plan ahead of time during a busy week. Combine the chicken with the marinade, divide it up into smaller portions in smaller ziptop bags or airtight, freezer-safe containers, and freeze the portions for up to 2 weeks. When ready to use, pull a bag out of the freezer, let it thaw in the refrigerator overnight, and then proceed with the recipe as written. I like to serve the chicken with quick-pickled nectarines, which take just a few minutes to prepare, although they’re best if you allow them to sit in the spiced honey-and-vinegar mixture for about an hour before serving. Use ripe but firm nectarines; if the fruit is too soft, the combined action of the acid, honey, and salt will make the fruit fall apart quickly. . Line a rimmed baking sheet with foil and spray the foil with a little oil. Spread the marinated thighs over the prepared baking sheet, 4 pieces per sheet. Bake the chicken until an instant-read thermometer registers 175°F in the thickest part of the thighs and the edges are slightly browned, about 30 minutes. Remove the chicken, cover, and let it stand for 5 minutes before serving. Serve the chicken with the pickled nectarines on the side.Make-Ahead and Storage The chicken can be frozen in its marinade for up to 2 weeks. The quick-pickled nectarines are best eaten the day they're made, but they keep for up to 1 day if stored in an airtight container in the refrigerator.
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