Jenn will be joining Cara on Atlanta & Company again at 11:00am on Thursday August 17 for another grilling segment.

On tap for the grill:

Grilled, skin on chicken with a peach & cucumber relish

Chicken:

• skin-on chicken breast & thighs, ~4lb total

• extra towels/rags for seasoning the grill & cooking oil

• salt & pepper

Mix the chicken with oil, salt, & pepper and allow to sit for at least 1 hour.

Pre-heat the grill to low/medium-low.

Season the heated grill grates with a lightly oiled rag.

Add the chicken to the grill, skin side down once pre-heated.

Slowly rotate the chicken to render the skin fat while grilling. This process will take at least 20-25 minutes. The best part about this grilled chicken is the crispy skin! Do not rush rendering the skin fat - a grill that is too hot will generate flare-ups and possibly burn the chicken.

Flip the chicken once the skin is crispy to finish cooking.

Relish

• 2 each - peaches - halved and pitted

• 1 each (large) - cucumber - halved and deseeded

• 1 each shallot, bruniose

• ½ bunch cilantro, finely chopped

• 1 Tablespoon red wine vinegar

• 2 Tablespoon olive oil

• TT salt

Grill the peach halves and cucumber halves to char them slightly (cut side only - we want the peaches & cucumber to maintain texture).  This relish can be made far in advance.

Small dice the peaches & cucumbers.  Mix all ingredients together and season to taste.  

Slice the chicken and top with the relish to serve.