A few hours before grilling, marinate the chicken. In a small bowl whisk together the marinade ingredients. Put chicken thighs into a ziplock bag and pour in the marinade. Seal it up and shake the bag to make sure all of the chicken is coated. Put in the fridge until ready to grill and marinated for 4 hours, you can marinate for up to 12 hours.
You can also prep the salsa ahead of time, and I would recommend that so it has time to get cold and flavorful! For the peach salsa, check out my recipe here: Fresh Peach Salsa The potatoes take a bit of time, so make sure to time out the chicken grilling while the potatoes are cooking. Preheat the oven to 425 degrees F. We need to parboil the potatoes first. Cut the potatoes in half and add to a pot of boiling water. Boil the cut potatoes for 10-12 minutes until a knife goes in but there is still some resistance. Drain the potatoes and put them in a large baking dish. Melt 3 tablespoons of butter and drizzle over. Season with salt and pepper, I always use Tony Chachere's cajun seasoning but it is up to you! Bake the potatoes for 45-50 minutes until golden brown and tender stirring occasionally. I broiled mine for about 2 minutes at the end because I like mine crispy, this is optional.
While the potatoes are baking, grill your chicken! My husband grills in our house so here is a rough guide to grilling chicken thighs. After the chicken has marinated remove from the bag and place on a plate. Grill for 8-10 minutes on direct high heat (450-550 F) until internal temperature reaches 165 degrees farenheit.
To serve add a piece of grilled chicken on the plate. Top with burrata. Spoon a healthy portion of peach salsa right on top of the chicken. Drizzle with balsamic glaze. Add some potatoes to your plate and try not to eat too many of them right out the pan (they are so good!). Serve and enjoy!
