Cocoa-Blackened Chicken Thighs With Stone Fruit

• servings: 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

Directions

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.

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.

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