
Decadent Cocoa-Blackened Chicken with Stone Fruit Salsa
A flavorful and quick weeknight dinner featuring juicy chicken thighs blackened with cocoa and a vibrant stone fruit salsa. Perfect for a satisfying and impressive meal.
Equipment Needed
- Cutting board
- Instant-read Thermometer
- Knife
- Large Skillet
- Mixing Bowl
Ingredients
- 2.00 lbsSkinless, Boneless Chicken Thighs(Pat dry for better browning.)
- 2.00 TbspUnsweetened Cocoa Powder(For a rich, chocolatey flavor.)
- 2.00 TbspOld Bay Seasoning(Adjust to taste.)
- 6.00 TbspExtra Virgin Olive Oil(Divided for cooking and dressing.)
- 3.00 mediumLimes(Freshly squeezed juice.)
- 3.00 mediumGarlic Cloves(Finely grated for maximum flavor.)
- 1.00 TbspHoney(Adds sweetness and balances the spice.)
- 0.50 tspSalt(Diamond Crystal or Kosher.)
- 0.50 tspPepper(Freshly ground for best flavor.)
- 2.00 mediumShallots(Thinly sliced for even cooking.)
- 1.50 lbsMixed Stone Fruit(Peaches, nectarines, plums work well.)
- 0.50 cupFresh Mint Leaves(Lightly packed.)
Instructions
Combine cocoa powder and Old Bay seasoning in a small bowl.
Estimated time: 2 minutes
Season chicken thighs with the spice mixture.
Estimated time: 3 minutes
Heat 3 Tbsp olive oil in a large skillet over medium-high heat.
Estimated time: 2 minutes
Sear chicken thighs until blackened and cooked through (165°F).
Estimated time: 10 minutes
Remove chicken from skillet and set aside.
Estimated time: 1 minutes
Whisk together lime juice, garlic, honey, salt, pepper, and remaining 3 Tbsp olive oil in a large bowl.
Estimated time: 3 minutes
Add sliced shallots, stone fruit, and mint to the dressing.
Estimated time: 2 minutes
Toss fruit mixture gently to coat.
Estimated time: 2 minutes
Season fruit salad with more salt and pepper if needed.
Estimated time: 1 minutes
Arrange fruit salad on a platter and top with sliced chicken.
Estimated time: 2 minutes
Drizzle any remaining dressing over the chicken and fruit.
Estimated time: 1 minutes