Grilled Honey Mustard Chicken with Peach Salad

Grilled Honey Mustard Chicken with Peach Salad bursts with flavor and seasonal freshness, making it an ideal dish for warm-weather gatherings or intimate family dinners. Juicy, marinated chicken thighs are char-grilled to perfection and paired with a vibrant salad of sweet peaches, crisp Persian cucumbers, and fresh herbs—all dressed in that same honey-mustard marinade for a united flavor profile. This recipe combines tangy, sweet, and savory notes to deliver a crowd-pleasing meal that’s as beautiful as it is delicious. Ready in just over an hour, it’s approachable yet impressive—perfect for both casual grilling and entertaining.

Why You’ll Love This Recipe

• Balanced flavors: The honey-mustard marinade offers sweet warmth, tangy acidity, and a hint of heat from curry and red pepper flakes.
• Seasonal freshness: Peach salad with mint, cilantro, and cucumber adds bright and refreshing contrast.
• Easy prep: Make marinade, grill the chicken, toss the salad—minimal steps, maximum taste.
• Visual appeal: The colorful peach salad dresses up the chicken for an impressive presentation.
• Versatile for any setting: Ideal for picnics, backyard barbecues, or simple weeknight dinners.

Ingredients

Honey Mustard Chicken

• ½ cup honey
• ½ cup whole-grain mustard
• 2 tbsp extra​-​virgin olive oil
• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup finely chopped fresh cilantro
• 1 garlic clove, grated
• 1 tbsp yellow curry powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp crushed red-pepper flakes
• 2½ lb boneless, skinless chicken thighs

Peach Salad

• 6 Persian cucumbers, chopped into 1½″ pieces and lightly crushed
• 2 ripe peaches, pitted and thinly sliced
• ½ cup loosely packed fresh cilantro, chopped (plus extra for garnish)
• ½ cup fresh mint leaves, roughly chopped (plus extra for garnish)
• ¼ cup fresh lemon juice (about 2 lemons)
• ½ tsp kosher salt

1. Prepare the marinade:
   In a large mixing bowl, combine the honey, whole-grain mustard, olive oil, lemon juice, chopped cilantro, grated garlic, curry powder, salt, black pepper, and red pepper flakes. Whisk until the mixture is smooth and well blended. Set aside ¼ cup of this marinade in a small container to use later as the salad dressing.
2. Marinate the chicken:
   Add the chicken thighs to the bowl, ensuring each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a more intensified flavor.
3. Preheat the grill:
   Heat your grill to medium-low. If using charcoal, aim for coals that are medium-hot; for gas grills, set to approximately 350–375 ℉. Allow the coals to burn until they’re evenly coated with white ash for the best grilling temperature.
4. Grill the chicken:
   Place the marinated chicken thighs on the grill and cook for approximately 4 minutes on each side until nice grill marks form. Brush the chicken with the remaining marinade from the bowl and continue to grill, turning occasionally, until the internal temperature reaches 165 ℉—about 10 more minutes.
5. Make the peach salad:
   While the chicken is grilling, prepare the salad by tossing the cucumbers, peach slices, chopped cilantro, and mint with lemon juice, the reserved ¼ cup marinade, and a pinch of salt in a medium bowl.
6. Assemble and serve:
   If prepping ahead, keep the cucumbers, peaches, herbs, and dressing separate. Combine them no more than 30 minutes before serving for the best texture and flavor. Transfer chicken to a serving platter, spoon peach salad over top, and garnish with additional cilantro and mint. Serve warm or at room temperature.

Helpful Tips

• Even browning: Pound chicken thighs to uniform thickness for consistent cooking.
• Marinade boosts: Want more zing? Add a teaspoon of Dijon mustard to the marinade.
• Peach ripeness: Choose peaches that yield slightly to gentle pressure for best flavor and texture. If needed, place them in a paper bag with a banana or apple to speed ripening.
• Temperature check: Always use an instant-read thermometer to confirm chicken reaches 165 ℉ for safe consumption.
• Advance prep: Marinate chicken and slice peaches ahead of time. Keep salad components and dressing separate until serving.

Substitutions and Variations

• Protein swap: Use chicken breasts instead of thighs—adjust grill time (about 5–6 minutes per side).
• Fruit alternatives: Try nectarines, plums, or mango for the salad.
• Green leaf mix: Add arugula or baby spinach under the salad for extra texture and color.
• Herb variations: Substitute basil or tarragon for mint or cilantro.
• Spice twist: Add smoked paprika or chipotle powder to the marinade for a smoky kick.
• Low sugar option: You can reduce the honey to ⅓ cup or substitute it with agave nectar or maple syrup.

Storage Instructions

• Chicken: Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat gently on a low grill or oven, brushing with any leftover marinade for moisture.
• Salad: Best served fresh, but you can store leftover salad separately. It will keep in the fridge 1–2 days—flavors continue melding, but peaches may soften.
• Freezing: Not recommended due to texture changes in peaches and cucumbers.

Nutritional Information

(Approximate per serving, based on 6 servings)

• Calories: 420 kcal
• Protein: 32 g
• Fat: 15 g (includes 3 g saturated fat)
• Carbohydrates: 38 g (of which sugars ~25 g)
• Fiber: 3 g
• Sodium: 730 mg

This dish offers a well-rounded macro balance—rich in lean protein and healthy fats, with a burst of natural sugars from honey and peaches.

Serving Suggestions

• Side dishes: Pair with grilled asparagus, quinoa pilaf, or a crisp green salad.
• Bread pairing: Serve with warm naan, crusty baguette, or pita for a casual spread.
• Beverage pairing: Enjoy with chilled rosé, Sauvignon Blanc, or sparkling water with lemon.
• Plating tips: Serve on a wooden board to enhance the grill-aesthetic, drizzle extra dressing around for flair.

Frequently Asked Questions About Grilled Honey Mustard Chicken with Peach Salad

Q1: Can I make this recipe for a gluten-free diet?
Yes! All ingredients here are naturally gluten-free if you use certified gluten-free mustard and curry powder. Always check the labels for hidden gluten in pre-mixed spices.

Q2: How far ahead can I prep the honey mustard marinade and salad?
You can mix the marinade up to 24 hours ahead and store it covered in the fridge—just bring it to room temperature before using. Prep cucumbers, peaches, herbs, and dressing separately and toss the salad fresh 30 minutes before serving to maintain crisp texture.

Q3: What’s the best way to grill if I don’t have a gas grill?
Charcoal grills work wonderfully too! Arrange coals for an even medium-low heat. Let the charcoal burn until covered in white ash before grilling for ideal temperature.

Q4: My peaches aren’t ripe—what should I do?
Place them in a paper bag with a banana or apple for a day at room temperature. This speeds up ripening. If you still need to use them early, a touch of honey in the salad dressing can add brightness.

Q5: I want to reduce the sugar—can I skip honey?
You can reduce honey to ⅓ cup or substitute with agave or maple syrup. Taste the marinade before adding chicken to ensure it’s balanced between sweet and tangy.

Overall, this dish is flexible and forgiving. Variations and substitutions are easy, and it scales beautifully to feed more guests. The key flavors—bright honey-mustard glaze with juicy peaches—are what make it unforgettable.

Conclusion

I hope Grilled Honey Mustard Chicken with Peach Salad brings as much joy to your table as it does to mine! This dish’s irresistible combination of sweet, tangy, and savory elements makes it a standout, whether you’re hosting a summer barbecue or whipping up a quick family dinner. Thank you for spending your time here and sharing in my love for vibrant, seasonal meals. I’ve had such a blast working on this recipe, and I can’t wait for you to enjoy that first tender bite and refreshing salad. May your kitchen be filled with sunshine, laughter, and delicious memories. Happy cooking—and bon appétit!

Grilled Honey Mustard Chicken with Peach Salad

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• Author: Lisa
• Total Time: 1 hour 5 minutes
• Yield: Serves 6
• Diet: Gluten Free

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Description

Grilled Honey Mustard Chicken with Peach Salad is a vibrant summer dish featuring juicy marinated chicken and a fresh, herby peach-cucumber salad. Perfect for BBQs or weeknight dinners, this easy recipe brings together sweet, savory, and tangy flavors. Save it for your next warm-weather meal!

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Ingredients

Scale 1x2x3x

For the Chicken:

½ cup honey

½ cup whole grain mustard

2 tbsp extra-virgin olive oil

¼ cup fresh lemon juice (about 2 lemons)

¼ cup fresh cilantro, chopped

1 garlic clove, grated

1 tbsp yellow curry powder

1 tsp kosher salt

½ tsp black pepper

1 tsp crushed red pepper flakes

2½ lb boneless, skinless chicken thighs

For the Peach Salad:

6 Persian cucumbers, chopped and lightly smashed

2 peaches, thinly sliced

½ cup fresh cilantro, chopped (plus more for garnish)

½ cup fresh mint leaves, roughly chopped (plus more for garnish)

¼ cup fresh lemon juice

½ tsp kosher salt

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Instructions

1. Prepare the marinade:
   In a large mixing bowl, combine the honey, whole-grain mustard, olive oil, lemon juice, chopped cilantro, grated garlic, curry powder, salt, black pepper, and red pepper flakes. Whisk until the mixture is smooth and well blended. Set aside ¼ cup of this marinade in a small container to use later as the salad dressing.
2. Marinate the chicken:
   Add the chicken thighs to the bowl, ensuring each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a more intensified flavor.
3. Preheat the grill:
   Heat your grill to medium-low. If using charcoal, aim for coals that are medium-hot; for gas grills, set to approximately 350–375 ℉. Allow the coals to burn until they’re evenly coated with white ash for the best grilling temperature.
4. Grill the chicken:
   Place the marinated chicken thighs on the grill and cook for approximately 4 minutes on each side until nice grill marks form. Brush the chicken with the remaining marinade from the bowl and continue to grill, turning occasionally, until the internal temperature reaches 165 ℉—about 10 more minutes.
5. Make the peach salad:
   While the chicken is grilling, prepare the salad by tossing the cucumbers, peach slices, chopped cilantro, and mint with lemon juice, the reserved ¼ cup marinade, and a pinch of salt in a medium bowl.
6. Assemble and serve:
   If prepping ahead, keep the cucumbers, peaches, herbs, and dressing separate. Combine them no more than 30 minutes before serving for the best texture and flavor. Transfer chicken to a serving platter, spoon peach salad over top, and garnish with additional cilantro and mint. Serve warm or at room temperature.

Notes

You can swap peaches for nectarines or plums.

Reduce honey to ⅓ cup or use agave for a lower-sugar option.

Use chicken breasts instead of thighs if preferred—adjust grilling time accordingly.

To ripen peaches quickly, store them in a paper bag with a banana.

• Prep Time: 45 minutes Marinating Time (included in Prep): 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420 kcal
• Sugar: 25g
• Carbohydrates: 38g
• Protein: 32g