Peachy Honey Mustard Chicken with Fresh Herbs
Peachy Honey Mustard Chicken with Fresh Herbs hits the spot! The honey mustard marinade doubles as a dressing (keeping things simple here!) and is full of amazing flavor while the juicy peaches, smashed cucs, and fresh herbs create the salad. No need to make a salad tonight! Spoon on the peach salad over the perfectly grilled barbecued chicken and you have quite a memorable summer dinner. It’s just peachy🍑!
Jump to RecipeIngredients
Organize the ingredients – boneless, skinless chicken thighs, honey, whole grain mustard, extra virgin olive oil, lemon juice, chopped basil, garlic, curry powder, kosher salt and freshly cracked black pepper, red pepper flakes, cucumbers, peaches and mint.
Making the Marinade/Sauce
In a large bowl add the honey, whole grain mustard, olive oil, lemon juice, basil, garlic, curry powder, kosher salt, freshly cracked black pepper and red pepper flakes. Combine all ingredients and reserve approximately 1/4 cup to be used with the peach salad mentioned below. Then add chicken thighs to the remaining marinade/sauce. Mix until thighs are thoroughly coated. Set aside for 30 minutes. If desired you can refrigerate. I didn’t. Preheat grill to medium-high.
Making the Peach Salad
In a medium-sized bowl, combine the peaches, smashed cucumbers, basil, and mint. Then spoon on the marinade/dressing. Mix until ingredients are coated with the sauce. Set aside. Note: You may not need to use all of the dressing. If not, serve any extra on the side when serving the chicken.
Grilling the Chicken
Oil the grill. Place chicken on the grill and cook for 5 minutes. Brush on leftover marinade. Cook for another minute. Cooking time for 1st side is 6 minutes. Then flip the chicken and cook for an additional 4 minutes. Brush on more marinade and continue cooking for another 1 minute. Total cooking time is 11 minutes. Remove chicken from the grill. Note: If your thighs run on the larger side you will need to increase the cooking time by a few minutes and likewise, if they run on the smaller side you may need to cook for 1-2 minutes less.
Peachy Honey Mustard Chicken with Fresh Herbs
Transfer barbecued chicken thighs to a platter and then spoon the peach salad on top. Garnish with additional fresh herbs if desired.
Peachy Honey Mustard Chicken with Fresh Herbs
Ingredients
- ½ cup honey
- ½ cup whole grain mustard
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1/4 cup basil finely chopped (cilantro and/or Thai basil can also be used), a total of 1/2 cup will be needed since 1/4 is included in the peach salad
- 1 clove garlic grated (approximately 1 teaspoon)
- 1/2 tablespoon curry powder more to taste
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon crushed red pepper flakes
- 2 pounds chicken thighs boneless, skinless (approx. 8 thighs)
Peach Salad
- 2 ripe and juicy peaches washed, dried, pitted and thinly sliced with skin on (skin can be removed if desired), Nectarines and doughnut peaches/nectarines can also be used
- 3 Persian cucumbers trimmed ends, cut into 1½- inch pieces and smash with the flat side of a large knife
- 1/4 cup basil
- ½ cup loosely packed fresh mint leaves roughly chopped, smaller leaves left whole plus more for garnish
- 1/4 cup honey mustard marinade from above
Instructions
- Preheat the grill to medium-high heat.
Honey Mustard Chicken Marinade
- In a large bowl combine the honey, whole grain mustard, olive oil, lemon juice, basil, garlic, curry powder, kosher salt, freshly cracked black pepper and red pepper flakes. Reserve approximately 1/4 cup of the marinade to be used with the peach salad mentioned below. Next add the chicken thighs to the remaining marinade and mix until thighs are thoroughly coated. Set aside for 30 minutes. If desired you can place the chicken in the refrigerator. I didn't.
Peach Salad
- In a medium-sized bowl, combine the peaches, smashed cucumbers, basil, and mint. Then spoon on the marinade/dressing and mix until ingredients are coated with the sauce. You may not need to use all of the dressing. If not, serve the extra on the side when serving the chicken. Set aside.
Grilling the Chicken
- Oil the grill. Place the chicken on the grill and cook for 5 minutes and then brush on leftover marinade. Cook for another minute. The chicken should be charred. Cooking time for 1st side is 6 minutes. Then flip the chicken and cook for an additional 4 minutes. Brush on more marinade and continue cooking for another 1 minute until the chicken is cooked and browned. Total cooking time is 11 minutes.
- Note: If your thighs run on the larger side you will need to increase the cooking time by a few minutes and likewise, if they run on the smaller side you may need to cook for 1-2 minutes less.
Assembly
- Transfer barbecued chicken thighs to a platter and then spoon the peach salad on top. Garnish with additional fresh herbs if desired.
Notes
Recipe from the Modern Proper instagram account with minor modifications made.
If you like this GFchow recipe, you may also like these other recipes. Mojo Chicken with Charred Pineapple and Orange, Crispy Harissa Chicken Thighs, and Cucumber, Blackberry and Peach Salad with Fresh Herbs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Outstanding and gorgeous!! Had the ripest peaches and all fresh ingredients from local farmer’s market.
A perfect summer dinner!
The only tweak for those who are sensitive to spice would be to reduce red pepper to 3/4 tsp. A definite keeper!
Thanks Michelle!
Yes! The recipe really captures the essence of summer for me too!