Grilled Honey Mustard Chicken with Peach Salad for Summer Bliss

This Grilled Honey Mustard Chicken with Peach Salad is a refreshing summer dish that combines succulent chicken with a vibrant peach salad.

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Prep Time 15

Cook Time 8

Marination Time 30

Total Time 53

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1/4 cup Honey Adds sweetness; use a basic honey to avoid excessive cost.
2 tablespoons Whole Grain Mustard Offers flavor and texture; substitute with regular mustard if needed.
2 tablespoons Extra Virgin Olive Oil Contributes richness; regular olive oil can be used as a substitute.
2 tablespoons Fresh Lemon Juice Provides brightness; freshly squeezed juice is more effective than bottled.
1/4 cup Cilantro Adds freshness; can be omitted if you’re not a fan.
2 cloves Garlic Enhances aromatic flavor; grated garlic intensifies taste.
1 teaspoon Yellow Curry Powder Introduces unique warmth; optional if you prefer a milder flavor.
1 teaspoon Kosher Salt Enhances flavor balance; adjust quantity to taste.
1/2 teaspoon Black Pepper Adds spice; freshly cracked pepper is preferred for better flavor.
1/4 teaspoon Crushed Red Pepper Flakes Brings heat; adjust based on personal spice tolerance.

For the Chicken

1 pound Boneless Skinless Chicken Thighs Acts as the main protein; can substitute with chicken breasts, but monitor for dryness.

For the Salad

2 cups Persian Cucumbers Offers a crunchy texture; smashed cucumbers help absorb the dressing better.
2 cups Peaches Adds sweetness and juiciness; use fresh, in-season peaches for the best flavor.
1/4 cup Mint Leaves Provides a refreshing flavor; use as an optional garnish.

Equipment

Grill
Large bowl
whisk
instant-read thermometer

Method

Step-by-Step Instructions

Marinate Chicken: In a large bowl, whisk together the honey, whole grain mustard, olive oil, fresh lemon juice, chopped cilantro, grated garlic, yellow curry powder, kosher salt, black pepper, and crushed red pepper flakes. Reserve ¼ cup of this marinade for the salad later. Add the boneless skinless chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, but up to 4 hours for maximum flavor.
Prepare Grill: While your chicken is marinating, preheat your grill to medium-low heat, about 350°F to 375°F. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Grill Chicken: After marinating, remove the chicken thighs from the marinade, allowing the excess to drip off. Place the thighs on the preheated grill. Cook for approximately 4 minutes on one side. Flip and grill for another 4 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F.
Make Salad: While the chicken is grilling, prepare your refreshing peach salad. In a large bowl, combine the smashed Persian cucumbers, diced peaches, remaining reserved marinade, additional lemon juice, chopped cilantro, and torn mint leaves. Toss well and let sit for a few minutes.
Serve: Once the chicken is grilled to perfection, remove it from the grill and let it rest for a few minutes. Arrange the juicy chicken thighs on a platter and top generously with the vibrant peach salad. Garnish with cilantro and mint leaves.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 1-2 days. Avoid freezing the salad as textures may deteriorate.

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