Grilled Honey Mustard Chicken with Peach Salad Recipe

If you’re looking for a showstopping summer dish that’s bursting with zippy, sweet, and savory flavors, look no further than this Grilled Honey Mustard Chicken with Peach Salad! Juicy chicken thighs soak up a crave-worthy honey mustard marinade, then hit the grill for beautiful charred edges before being topped with a vibrant salad of ripe peaches, crunchy cucumbers, and handfuls of fresh herbs. Whether you’re serving friends at a backyard party or spicing up a weeknight dinner, this fresh and colorful meal is a total crowd-pleaser you’ll want in your culinary rotation.

Ingredients You’ll Need

I absolutely love how this recipe relies on simple, wholesome ingredients that work in harmony to create layers of flavor. Each component adds its own unique touch, from golden honey to fragrant cilantro and juicy peaches, making Grilled Honey Mustard Chicken with Peach Salad both accessible and unforgettable.

• Honey: Sweetens the marinade and beautifully balances the tang of mustard and lemon juice.
• Whole grain mustard: Brings a tangy, rustic bite with pops of texture that cling to the chicken.
• Extra-virgin olive oil: Adds richness to the marinade, helps the chicken stay juicy, and ties the salad together.
• Fresh lemon juice: Brightens both chicken and salad, while providing a touch of acidity to balance the sweetness.
• Fresh cilantro: Lends a fresh herbiness in both the marinade and the salad that tastes like pure summer.
• Garlic: One clove, grated, infuses the chicken with aromatic depth.
• Yellow curry powder: Adds a subtle warm, earthy note that keeps guests guessing!
• Kosher salt and freshly cracked black pepper: Essential for seasoning, drawing out and enhancing all the flavors.
• Crushed red pepper flakes: A pop of heat that makes each bite more exciting.
• Boneless, skinless chicken thighs: Stay wonderfully moist on the grill and soak up all the marinade goodness.
• Persian cucumbers: Delightfully crisp, especially when smashed, for a crunchy salad base.
• Peaches: Juicy, sweet, and totally irresistible—they’re the star on top of the salad!
• Fresh mint leaves: Chopped, they add a cooling, fragrant lift to the salad and garnish.

How to Make Grilled Honey Mustard Chicken with Peach Salad

Step 1: Marinate the Chicken

This first step is where all the magic begins! Whisk together your honey, mustard, olive oil, fresh lemon juice, cilantro, grated garlic, curry powder, salt, black pepper, and crushed red pepper flakes in a large bowl until smooth and cohesive. Be sure to set aside a quarter cup of this luscious marinade for the salad later. Add the chicken thighs, ensuring each piece is thoroughly coated, then cover and refrigerate for at least 30 minutes. If you have time, let that chicken marinate even longer—overnight is ideal for maximum flavor.

Step 2: Grill the Chicken

When you’re ready to cook, preheat your grill to medium-low. Shake off any excess marinade from the chicken and lay the thighs on the grates. Grill for about 4 minutes per side, allowing the flames to create those gorgeous charred lines and smoky flavor. Brush any leftover marinade from the bowl onto the chicken as it cooks. Continue grilling, turning occasionally, until the thighs are caramelized and the internal temperature reaches 165°F. Prepare to be amazed by the aroma!

Step 3: Make the Peach Salad

While the chicken transforms on the grill, toss together the Persian cucumbers, thinly sliced peaches, chopped cilantro, and mint in a medium bowl. Drizzle with freshly squeezed lemon juice, sprinkle a bit of salt, and pour in that reserved quarter cup of honey mustard marinade. Let the salad marinate at room temp for about 10 minutes—the flavors will meld into something truly special, worthy of sitting atop your grilled masterpiece.

Step 4: Serve It Up

Arrange your juicy grilled chicken on a large platter or individual plates. Generously spoon the peach salad over the top and sprinkle with extra cilantro and mint for a final, aromatic flourish. Trust me: the vivid colors and enticing aroma will make everyone gather around the table in seconds!

How to Serve Grilled Honey Mustard Chicken with Peach Salad

Garnishes

For a pop of extra freshness and a beautiful finishing touch, scatter plenty of chopped cilantro and mint over the top just before serving. You can also add a squeeze of lemon juice or a tiny drizzle of olive oil to brighten things even more. Microgreens or thinly sliced chili peppers also make fun, eye-catching garnishes if you want a restaurant-worthy presentation.

Side Dishes

This dish shines with light, summery accompaniments. Pair your Grilled Honey Mustard Chicken with Peach Salad with fluffy couscous, warm flatbreads, or simply grilled vegetables. A citrusy rice pilaf or even some roasted potatoes round out the meal without stealing the show.

Creative Ways to Present

For parties, serve the chicken sliced atop a bed of baby greens with the peach salad mounded in the center, making an impressive centerpiece. Or, stuff the grilled chicken and peach salad into pita bread for handheld summer sandwiches! If you’re hosting a picnic, layer everything in mason jars for easy, portable elegance.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Honey Mustard Chicken with Peach Salad keeps beautifully in the fridge. Store the chicken and salad separately in airtight containers to preserve the freshness and texture. Both will stay tasty for up to 3 days—perfect for next-day lunches!

Freezing

If you want to keep the goodness going even longer, freeze any leftover cooked chicken thighs in a resealable bag or airtight container for up to 2 months. I don’t recommend freezing the salad, as peaches and herbs don’t fare well in the freezer—but the chicken will taste just as vibrant when reheated.

Reheating

Reheat the chicken gently in a skillet over medium heat or in a 350°F oven until warmed through. For a speedy lunch, the microwave works in a pinch, though the grill or oven method preserves leftover juiciness best. Refresh the salad with a little extra lemon juice and chopped herbs just before serving.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, though they tend to cook a little faster than thighs. Just watch carefully to avoid overcooking, and slice the breasts against the grain for maximum tenderness.

What if I don’t have a grill?

No grill? No problem! Simply use a grill pan or even your oven’s broiler. Sear the marinated chicken on both sides over medium-high heat, or broil on a foil-lined sheet pan, adjusting the timing as needed.

Can I make the marinade ahead of time?

Definitely. The honey mustard marinade can be whisked together up to two days in advance and stored in the fridge. Just be sure to reserve a quarter cup before marinating the chicken, so you have some fresh for the salad.

What other fruits could I use in the salad?

Peaches are fabulous, but nectarines, plums, or even mango would be delicious alternatives! Choose whatever’s ripe and juicy. Mixing a few varieties of stone fruit gives a pretty burst of color and flavor, too.

Is this recipe gluten-free?

Yes, Grilled Honey Mustard Chicken with Peach Salad is naturally gluten-free as written—just double-check that your mustard and curry powder are gluten-free if you’re cooking for someone with dietary restrictions.

Final Thoughts

If you’re ready to brighten your dinner with bold flavors and irresistible freshness, give Grilled Honey Mustard Chicken with Peach Salad a try! Every bite is juicy, herby, and full of summer sunshine. Gather your favorite people, fire up the grill, and get ready to savor a new staple for your table.

Print