Yogurt and Mint Marinated Chicken Thighs With Pickled Nectarines Recipe

Ingredients

• For the Chicken:
• 8 boneless, skinless chicken thighs (1 3/4 pounds; 800g)
• 1 1/2 cups (13 1/2 ounces; 380g) plain unsweetened yogurt (see note)
• 6-7 scallions (3 1/2 ounces; 100g), root ends trimmed and discarded
• 1 packed cup mint leaves and stems (3/4 ounce; 20g)
• 12 whole black peppercorns
• 4 medium garlic cloves (1/2 ounce; 15g), peeled
• 2 tablespoons (1 ounce; 30g) grated fresh ginger
• 1 small fresh green chile, such as Serrano or Thai chile
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons Diamond Crystal kosher salt; if using table salt, use half as much by volume
• Neutral cooking spray oil, such as canola
• Lemon or lime wedges, for serving
• For the Pickled Nectarines:
• 2 teaspoons coriander seeds
• 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons (30ml) honey
• 1 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
• 1 teaspoon red chile flakes, such as Urfa or Aleppo
• 2 ripe but firm yellow nectarines (about 15 ounces; 420g)
• 2 tablespoons picked thyme leaves and very tender stems

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