Go Back
Print Recipe
5 from 1 vote

Peachy Honey Mustard Chicken with Fresh Herbs

Prep Time30 minutes
Cook Time11 minutes
Total Time41 minutes
Course: dinner
Cuisine: American, Southern
Keyword: chicken thighs, coarsely crushed black pepper, cucumbers, curry powder, extra virgin olive oil, fresh basil, fresh lemon juice, garlic, gluten free, honey, kosher salt, mint, peaches, whole grain mustard
Servings: 4 people
Author: GFchow @ gfchow.com

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

Fresh corn kernels and thinly sliced red onion would be delicious additions.
 
Boneless breasts, as well as skin-on, bone-in breasts and thighs can be used in this recipe if desired.