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Cocoa-Blackened Chicken Thighs With Stone Fruit

5.0

(7)

Sliced chicken thighs on a paint splattered plate with stone fruit mixed in
Photograph by Andre Rucker, food styling by Emilie Fosnocht

Cocoa powder and Old Bay seasoning combine to create a spice mix that turns nearly black when cooked yet tastes complex and anything but burnt. If using Creole seasoning instead of Old Bay, look for a blend like Tony Chachere’s or Zatarain’s that contains salt. But if yours doesn’t, add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to the mix. Chicken thighs take well to the spice mix, searing quickly to create an appetizing crust. Served atop a cooling stone fruit salad enlivened with fresh mint and shallots, this dinner makes for a striking presentation that’s as flavorful as it is arresting.

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What you’ll need

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 servings

Ingredients

2 Tbsp. Old Bay or Creole seasoning (such as Tony Chachere’s or Zatarain’s)
1 Tbsp. unsweetened cocoa powder, preferably Dutch-process
2 lb. skinless, boneless chicken thighs (4–6), patted dry
6 Tbsp. extra-virgin olive oil, divided
Juice of 3 medium limes
3 garlic cloves, finely grated
1 Tbsp. honey
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
½ tsp. freshly ground pepper, plus more
2 medium shallots, thinly sliced into rings
1½ lb. mixed stone fruit (such as peaches, nectarines, and/or plums), sliced
½ cup (lightly packed) mint leaves

Preparation

  1. Step 1

    Stir 2 Tbsp. Old Bay or Creole seasoning and 1 Tbsp. unsweetened cocoa powder in a small bowl to combine. Sprinkle spice mix all over 2 lb. skinless, boneless chicken thighs (4–6), patted dry. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange chicken in a single layer and cook, turning halfway though, until blackened in spots, cooked through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–14 minutes total, depending on thickness. Transfer chicken to a plate.

    Step 2

    Whisk juice of 3 medium limes, 3 garlic cloves, finely grated, 1 Tbsp. honey, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining 3 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 medium shallots, thinly sliced into rings, 1½ lb. mixed stone fruit, sliced, and ½ cup (lightly packed) mint leaves and gently toss to coat. Taste salad and season with more salt and pepper if needed.

    Step 3

    Transfer fruit salad to a platter. Slice chicken and arrange on top. Pour any dressing left in bowl with fruit over chicken.

TagsDinnerMainDairy FreeNut FreeGluten FreeQuickEasyOne-Pot MealsWeeknight MealsPeachStone FruitFruitNectarinePlumChicken ThighChickenPoultryCocoaBon Appétit

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