Three Kitchens Podcast
Pickled Peaches with Grilled Chicken Thighs
We're getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chicken Thighs.
We feel a little mad that we'd never even heard of pickled peaches, much less enjoyed this tasty treat before now. You simply prepare a brine to soak your peeled and pitted peaches overnight. The next day, you can enjoy those peaches - in this case, alongside grilled chicken thighs and a simple salad. Use that peach brine as salad dressing. And here's a little tip from us to you: you've essentially made a shrub (or drinking vinegar), so you'll want to mix that up with sparkling water and add a spirit to make it a cocktail.
The chicken thighs are marinated overnight in water, salt and syrup of your choice (sorghum, honey, molasses, or maple). Then they sit in a marinade of oil, vinegar and fresh herbs and garlic before being grilled on the BBQ.
As an added bonus, Heather made a cake with the peaches from the Eat Alberta First cookbook and it was the perfect ending to this amazing meal.
Episode Links
~~~~
~ Pickled Peaches and Grilled Chicken Thighs Recipe
~ Blackberry Lemon Shrub Recipe
~~~~
Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!
Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast
Rate, review, follow, subscribe and tell your friends!
We're getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chicken Thighs.
We feel a little mad that we'd never even heard of pickled peaches, much less enjoyed this tasty treat before now. You simply prepare a brine to soak your peeled and pitted peaches overnight. The next day, you can enjoy those peaches - in this case, alongside grilled chicken thighs and a simple salad. Use that peach brine as salad dressing. And here's a little tip from us to you: you've essentially made a shrub (or drinking vinegar), so you'll want to mix that up with sparkling water and add a spirit to make it a cocktail.
The chicken thighs are marinated overnight in water, salt and syrup of your choice (sorghum, honey, molasses, or maple). Then they sit in a marinade of oil, vinegar and fresh herbs and garlic before being grilled on the BBQ.
As an added bonus, Heather made a cake with the peaches from the Eat Alberta First cookbook and it was the perfect ending to this amazing meal.
Episode Links
~~~~
~ Pickled Peaches and Grilled Chicken Thighs Recipe
~ Blackberry Lemon Shrub Recipe
~~~~
Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!
Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast
Rate, review, follow, subscribe and tell your friends!