Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers

Summer is here, the days are longer, and every evening feels like another chance to gather outside. Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers is the kind of meal that makes the most of grilling season, combining juicy chicken with a sweet and lightly spicy glaze that caramelizes beautifully over an open flame. Fresh grilled peppers add bright color, smoky flavor, and just the right balance to every bite, creating a meal that looks as good as it tastes.

This recipe is perfect for weeknight dinners, weekend cookouts, or casual gatherings with neighbors and friends. Chicken thighs stay tender and flavorful on the grill, while the pepper jelly glaze develops a rich finish as it cooks. Grilled bell peppers add natural sweetness and a touch of char, giving the dish plenty of color and texture without requiring complicated preparation. Pair everything with rice, grilled corn, roasted potatoes, or a crisp summer salad for a complete outdoor meal everyone will enjoy.

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Fire up the grill, invite everyone outside, and enjoy a recipe that celebrates the flavors of summer with simple ingredients and bold results. From the first turn on the grates to the final serving at the table, these Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers offer a satisfying way to make the most of time spent outdoors with family and friends.

Serves 4

Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers Ingredients

• 3 limes
• 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
• 1 tablespoon ground coriander
• 2 ½ teaspoons kosher salt, divided
• ½ teaspoon mellow red pepper flakes (such as Marash)
• ¼ cup olive oil, divided
• 4 Anaheim chiles (10 to 12 ounces)
• 1 (8-ounce) package shishito peppers (10 to 12 peppers)
• 1 bunch scallions, trimmed
• ½ cup hot pepper jelly

Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers Directions

1. Preheat a grill to medium-high (400°F to 450°F). Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside, and discard juiced lime halves. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and mellow red pepper flakes; rub evenly with 2 tablespoons oil. Set aside. Brush Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle chiles, peppers, scallions, and lime halves evenly with remaining 1 teaspoon salt. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
2. Arrange Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on unoiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for Anaheim chiles. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
3. Arrange chicken thighs on unoiled grates; grill, covered, until nicely browned and a thermometer inserted in the thickest portion of meat registers 165°F, 4 to 5 minutes per side. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute. Flip chicken, and repeat with second side. Remove chicken from grill. Squeeze grilled lime halves over chicken; serve alongside chiles, peppers, and scallions.

Taken from foodandwine.com