Grilled Honey Mustard Chicken Thighs with a Peach & Cucumber Salad
Summer grilling season is in full swing, and there's no better way to celebrate than with a delicious, easy-to-make meal that showcases the best of the season's produce. These Grilled Honey Mustard Chicken Thighs served with a Peach and Cucumber Salad, topped with lots of fresh herbs, is the perfect dish for any occasion or even for a weeknight. This recipe combines the rich, savory flavour of grilled chicken with the fresh, vibrant taste of a summer salad, making it a surefire hit at your next barbecue or family dinner.
I cannot get enough of peaches this summer! This recipe is an amazing way to show off the sweetness and versatility of peaches. Combining the sliced peaches with crunchy Persian cucumbers and a flavourful, herby lemon dressing to serve alongside the perfectly marinaded chicken thighs makes a show stopping yet simple meal.
Serve this any night of the week or when company stops by. You’re going to love it.
How to make Grilled Honey Mustard Chicken Thighs
Marinate your chicken thighs. You can let the chicken sit in the marinade from 30 minutes to 4 hours, which means you can cross off a big portion of the prep work for this recipe well in advance.
You can make the Cucumber and Peach salad while the chicken marinates, using the marinade that you reserved.
Finally, grill the chicken. You want the internal temperature of the chicken to be 165F. I use this instant read thermometer and it’s been a game changer! No one wants to cut into raw chicken!
Grilled Honey Mustard Chicken Thighs with a Peach Cucumber Salad
Ingredients:
1/2 cup honey
1/2 cup Dijon mustard (Grainy mustard works too)
1/4 cup fresh lemon juice
1/4 cup fresh cilantro, finely chopped
1 garlic clove, minced
1 tbsp yellow curry powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp red pepper flakes
2 1/2 lbs chicken thighs
For the Cucumber Peach Salad
6 Persian cucumbers, sliced and smashed
2 fresh peaches, pits removed and sliced
1/2 cup roughly chopped cilantro
1/2 cup torn mint leaves
1/4 cup lemon juice
1/2 tsp kosher salt
Directions:
Begin by combining all the ingredients for the chicken marinade. Whisk it all together then remove 1/4 cup of the marinade and set it aside. Add the chicken and toss to fully coat.
Preheat the grill to medium-low. Remove the chicken from the marinade, letting any excess shake off and add to the grill. Cook for about 4 mins per side. Brush the chicken while it cooks with the marinade from the chicken. Cook for about 10 mins total but check the chicken with an instant read thermometer to be sure it’s reached 165F.
Meanwhile, toss the cucumbers, peaches, cilantro, mint and the reserved 1/4 cup of the honey mustard marinade. Let the salad sit at room temperature for about 10 minutes.
Arrange the chicken on a platter and spoon the cucumber peach salad around the chicken. Garnish with more fresh cilantro and mint and serve family style!
This recipe is a testament to how simple ingredients can come together to create a dish that’s bursting with flavour and perfect for any occasion.
Got Leftovers?
This dish is best served immediately but you can store your leftover Grilled Honey Mustard Chicken thighs in the fridge for 1-2 days.
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