Marinate the chicken with olive oil, lemon zest, garlic, 1/2 tsp salt, and black pepper for about 3 hours to overnight.
After being marinated, grill the chicken thighs, about 5 – 8 minutes each side.
On the another pan, heat up the coconut oil, then add the nectarine, Coco Sugar®, smoked paprika, chopped parsley, lemon juice, and season with pinch of salt.
Put the nectarine mixture on top of the chicken, then sprinkle with extra chopped parsley.
