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Honey Mustard Grilled Chicken Thighs Recipe with Easy Grilled Peach Salad

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A quick and flavorful recipe featuring honey mustard glazed grilled chicken thighs paired with a fresh grilled peach salad, perfect for a simple yet special meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 1/4 cup honey (85g)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium ripe peaches
  • 4 cups mixed salad greens (120g), such as arugula or baby spinach
  • A handful fresh basil leaves (optional)
  • 1/2 cup crumbled feta cheese (75g)
  • 1/4 cup toasted pecans or walnuts (30g)
  • 2 tablespoons balsamic glaze or reduction
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Make the marinade: In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, lemon juice, salt, and black pepper until smooth and well combined.
  2. Prepare the chicken: Pat the chicken thighs dry with paper towels. Place them in a large shallow dish or resealable plastic bag. Pour the marinade over the chicken and turn to coat evenly. Marinate in the fridge for at least 30 minutes, up to 2 hours. (15 minutes if short on time.)
  3. Preheat the grill to medium-high heat (375–400°F / 190–205°C). Oil the grates lightly to prevent sticking. Slice peaches in half, remove pits, and brush lightly with olive oil.
  4. Grill the chicken: Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes without moving to get a good sear. Flip and grill for another 6-7 minutes, basting with reserved marinade once or twice. Chicken is done when internal temperature reaches 165°F (74°C) and skin is crispy and golden.
  5. Grill the peaches: Place peach halves cut-side down on the grill. Grill for 3-4 minutes until grill marks appear and peaches soften slightly but hold shape.
  6. Assemble the salad: Chop grilled peaches into bite-sized pieces. In a large bowl, toss mixed greens, basil leaves, grilled peaches, crumbled feta, and toasted nuts. Drizzle with olive oil and balsamic glaze, then season with salt and pepper. Toss gently to combine.
  7. Serve: Plate the grilled honey mustard chicken thighs alongside the grilled peach salad. Garnish with extra fresh basil or a lemon wedge if desired.

Notes

Pat chicken dry before marinating for crispy skin. Control grill heat to avoid burning honey glaze. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Grill peaches with skin on for texture and color. Let chicken rest 5 minutes after grilling. For dairy-free, omit feta or substitute with toasted seeds.

Nutrition

Keywords: honey mustard chicken, grilled chicken thighs, grilled peach salad, summer barbecue, easy dinner, quick chicken recipe, grilled fruit salad

Find it online: https://chrisfeasts.com/honey-mustard-grilled-chicken-thighs-recipe-with-easy-grilled-peach-salad/