Ingredients Chicken Chicken Thighs Grilled Chicken Thighs with Pickled Peaches 1 Review Pickling fresh peaches and then charring them on the grill adds extra flavor to this arugula salad with crispy grilled chicken thighs. Slideshow: More Chicken Thigh Recipes By Sean Brock Sean Brock Instagram Chef Sean Brock made a name for himself at McCrady's and Husk in Charleston, South Carolina, followed by Audrey in Nashville. The James Beard Award-winning author of Heritage and SOUTH explores Southern foodways and the future of food. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 2 hrs Yield: 4 to 6 Ingredients PICKLED PEACHES 6 firm-ripe medium peaches 1 1/2 cups distilled white vinegar 1 cup sugar 1 stalk of lemongrass, tender inner bulb only, thinly sliced One 1-inch piece of fresh ginger, peeled and thinly sliced 1/2 teaspoon whole black peppercorns 5 allspice berries 2 whole cloves One 3-inch cinnamon stick CHICKEN 1 tablespoon sorghum syrup or molasses Kosher salt Pepper 8 skin-on, bone-in chicken thighs (about 2 pounds) 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1 tablespoon red wine vinegar 2 garlic cloves, finely chopped 1/4 cup each chopped parsley, basil and tarragon 4 cups arugula, thick stems discarded Directions Pickle the peaches Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Peel, halve and pit the peaches and transfer to a large heatproof bowl. Wipe out the saucepan. In the large saucepan, combine all the remaining ingredients with 1 1/2 cups of water and bring to a boil, stirring to dissolve the sugar. Let the brine cool slightly, then pour over the peaches and let cool completely. Cover and refrigerate overnight. Meanwhile, prepare the chicken In a large bowl, whisk 8 cups of water with the sorghum syrup and 2 tablespoons of salt. Add the chicken, cover and refrigerate overnight. Drain the chicken and wipe out the bowl. Return the chicken to the bowl and toss with 1/2 cup of the olive oil, the vinegar, garlic, chopped herbs and 1 teaspoon of pepper. Let stand at room temperature for 1 hour. Light a grill and oil the grate. Remove the peaches from the brine and reserve the pickling liquid. Grill the peaches over moderate heat, turning once, until lightly charred, 4 to 5 minutes. Transfer to a work surface. Grill the chicken thighs over moderate heat, turning, until lightly charred and cooked through, 20 to 25 minutes. Transfer to the work surface and let rest for 5 minutes. In a bowl, toss the arugula with 1 tablespoon of the peach pickling liquid and the remaining 1 tablespoon of olive oil; season with salt and pepper. Arrange the salad, chicken and grilled peaches on a platter and serve. Make Ahead The drained pickled peaches can be refrigerated for up to 2 days. Suggested Pairing Fruit-rich Gamay. Rate it Print