Grilled Chicken with Peach-Blackberry Salsa

Nothing says summer like local chicken on the grill.

Here’s a recent article I did for sprig.com. They’ve redesigned the site and it’s all about "Eco Chic." And you can’t be any more chic than eating locally.

The trick to grilling chicken and keeping it juicy and delicious, is to gently poach the chicken before marinating it. This will insure that the chicken will be cooked through and seared to perfection. You can use most any of your favorite herbs for the recipe. It’s hard to mess it up.—Susie Quick

  Marinade:

6 garlic cloves, peeled and finely chopped1/2 cup fresh lemon juice1/4 cup extra-virgin olive oil1 tablespoon finely chopped fresh parsley2 teaspoons finely chopped fresh oregano, marjoram, or rosemary1 teaspoon freshly ground black pepper (or more to taste)

1. Bring a large pot of water to boil (or 2 pots, large enough to hold all the chicken). Add 2 teaspoons of salt to each along with the bay leaves. Place the chicken pieces in the water and partially cover. Bring to a boil. Remove from heat and allow chicken to stand before draining.

2. Transfer chicken to a large bowl. Whisk together the marinade ingredients and pour over chicken. Cover with plastic wrap and refrigerate 6 hours, or overnight.

3. Preheat your grill to medium heat – or until the coals are lightly covered with ash. Cook the chicken skin side up for 15 minutes, with the lid closed. Turn and cook an additional 10 to 15 minutes, or until the juices run clear when a thigh is pricked with a knife (temperature on an instant-read thermometer should be 180°F).

  Peach-Blackberry Salsa:

Sometimes the acid in salsa can lesson the heat of your peppers. Add a pinch or two of cayenne if you want a spicier salsa. Leftover salsa will stay fresh in a sealed jar in the fridge for about 5 days.

Makes about 6 cups salsa

4 cups peeled and chopped local or organic peaches (about 2 pounds)2 cups blackberries, lightly crushed large fresh tomatoes1 cup finely chopped red onion2 jalapeno peppers, seeded and finely chopped1/4 cup finely chopped cilantro1 to 2 tablespoons fresh lime juice1 tablespoon liquid honey2 teaspoons finely minced garlic, finely chopped1/2 teaspoon kosher or sea salt