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Grilled Honey Mustard Chicken with Peach Salad

grilled honey mustard chicken topped with peach salad on a serving platter
  • Serves:  6
  • Prep Time:  45 min
  • Cook Time:  20 min

Ingredients

Honey Mustard Chicken

  • ½ cup honey
  • ½ cup whole grain mustard
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice (from 2 lemons)
  • ¼ cup finely chopped fresh cilantro
  • 1 clove garlic, grated
  • 1 tablespoon yellow curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2½ pounds boneless, skinless chicken thighs

Peach Salad

  • 6 Persian cucumbers, cut into 1½- inch pieces and smashed
  • 2 peaches, pitted and thinly sliced
  • ½ cup loosely packed fresh cilantro, chopped, plus more for garnish
  • ½ cup loosely packed fresh mint leaves, roughly chopped, plus more for garnish
  • ¼ cup lemon juice (from 2 lemons)
  • ½ teaspoon kosher salt

Method

  1. Make the chicken. In a large bowl, whisk together the honey, mustard, olive oil, lemon juice, cilantro, garlic, curry powder, salt, pepper, and red pepper until smooth. Reserve ¼ cup of marinade. Add the chicken to the bowl and turn to coat. Cover and let marinate refrigerated for at least 30 minutes.
  2. Preheat the grill on medium-low. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook until the chicken begins to char, about 4 minutes per side. Brush the chicken with the marinade remaining in the bowl and continue cooking, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 minutes more.
  3. Meanwhile, make the salad. In a medium bowl, toss the cucumbers, peaches, cilantro, and mint with the lemon juice, ¼ cup reserved honey mustard marinade, and salt. Let marinate at room temperature for about 10 minutes.
  4. Arrange the chicken on a large platter and top with the peach salad. Garnish with cilantro and mint and serve family-style.