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!
Ingredients
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
Instructions
- 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. - 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. - 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. - 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. - 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. - 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