Grilled Honey Mustard Chicken Peach (Print)
Juicy grilled honey mustard chicken served with fresh peach salad and vibrant herbs for summer flavor.
# What You'll Need:
→ Honey Mustard Chicken
01 -
½ cup honey
02 -
½ cup whole grain mustard
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2 tablespoons extra-virgin olive oil
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¼ cup fresh lemon juice (from 2 lemons)
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¼ cup finely chopped fresh cilantro
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1 clove garlic, grated
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1 tablespoon yellow curry powder
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1 teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
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1 teaspoon crushed red pepper flakes
11 -
2½ pounds boneless, skinless chicken thighs
→ Peach Salad
12 -
6 Persian cucumbers, cut into 1½-inch pieces and smashed
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2 peaches, pitted and thinly sliced
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½ cup loosely packed fresh cilantro, chopped
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½ cup loosely packed fresh mint leaves, roughly chopped
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¼ cup fresh lemon juice (from 2 lemons)
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½ teaspoon kosher salt
# How to Make It:
01 -
In a large bowl, whisk together honey, mustard, olive oil, lemon juice, cilantro, garlic, curry powder, salt, black pepper, and red pepper flakes until smooth. Reserve ¼ cup of the marinade.
02 -
Add the chicken thighs to the marinade in the bowl and turn to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
03 -
Preheat grill on medium-low heat. Remove chicken from marinade, allowing excess to drip off. Grill the chicken for about 4 minutes per side until it begins to char. Brush with reserved marinade and continue grilling, turning occasionally, until the internal temperature reaches 165°F, about 10 more minutes.
04 -
In a medium bowl, toss cucumbers, peaches, chopped cilantro, chopped mint, lemon juice, ¼ cup of reserved honey mustard marinade, and salt. Let marinate at room temperature for 10 minutes.
05 -
Arrange the grilled chicken on a large serving platter. Top with the peach salad and garnish with additional cilantro and mint. Serve family-style.