Name: Cocoa-Blackened Chicken Thighs With Stone Fruit
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

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.

What you’ll need

Large Skillet
$90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Platter
$41 At Amazon

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

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.