If there’s one dish that feels like sunshine on a plate, it’s Grilled Honey Mustard Chicken with Peach Salad. It’s juicy, sweet, tangy, and just the right amount of savory — kind of like summer itself. Whether you’re wrangling kids, tackling a full-time job, or just looking for something fast and flavorful that isn’t another pasta night, this recipe might just become your new weeknight BFF.
And bonus? It’s easy enough for a Tuesday, but gorgeous enough for a backyard BBQ with friends.
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Why You’ll Love This Grilled Honey Mustard Chicken with Peach Salad
Let’s be honest: plain grilled chicken can sometimes feel… well, plain. But this grilled honey mustard chicken? It’s anything but. Marinated in a vibrant blend of honey, whole grain mustard, lemon, and a hint of curry, the chicken gets this caramelized, golden crust from the grill that tastes like magic. And when you pair that with a juicy peach and cucumber salad drizzled in the same marinade (hello, efficiency!), it’s a fresh, fuss-free meal that feels special — without the stress.
Perfect for busy weeknights, patio dinners, or when you just want to feel like you’re doing summer right.
Ingredients You’ll Need
Let’s break this down into two parts: the marinade (which doubles as your salad dressing!) and the salad itself.
For the Honey Mustard Marinade (and dressing):
- Honey – Any basic, neutral honey will do. No need for the fancy stuff.
- Whole grain mustard – For texture and a punch of tang.
- Extra virgin olive oil – You’ll taste it, so use the good stuff if you’ve got it.
- Fresh lemon juice – Bright and zippy.
- Fresh garlic – A couple of cloves, minced.
- Cilantro – Optional, but adds a fresh, herby vibe.
- Curry powder – Just regular yellow curry for warmth and depth.
For the Chicken:
- Boneless, skinless chicken thighs – Tender, flavorful, and forgiving on the grill.
For the Peach Salad:
- Fresh peaches – Ripe but still a little firm (so they don’t turn to mush).
- Cucumbers – For that crisp, hydrating crunch.
- Fresh mint + cilantro – Cooling, aromatic, and perfect with peaches.
- Reserved marinade – The golden elixir that ties everything together.
Step-by-Step: Making Grilled Honey Mustard Chicken with Peach Salad
1. Mix the Marinade
In a bowl, whisk together honey, whole grain mustard, extra virgin olive oil, lemon juice, garlic, curry powder, and cilantro (if using). Set aside about ¼ cup to use as your salad dressing — don’t skip this step or you’ll be sad later.
2. Marinate the Chicken
Add the chicken thighs to the remaining marinade. Make sure they’re fully coated, then cover and refrigerate for at least 30 minutes, up to 4 hours. Any longer, and the lemon juice might make the chicken a little too tender (read: mushy).
3. Make the Peach Salad
While the chicken’s marinating, slice your peaches and cucumbers, and toss them gently in a bowl with chopped cilantro and mint. Drizzle on the reserved marinade and give it all a gentle stir. Pop it in the fridge to chill — the flavors will mingle and get even better.
4. Grill Time!
Preheat your grill (or grill pan) over medium-high heat. Shake off any excess marinade from the chicken and grill for about 6–7 minutes per side, or until the internal temp hits 165°F. You want those lovely grill marks and a slight char — that’s flavor, baby.
5. Serve and Enjoy
Pile the juicy grilled chicken alongside a heap of the peach salad. The sweet-savory combo is chef’s kiss and totally addictive.
Pro Tips & Tricks
- No grill? No problem! A stovetop grill pan or even a cast-iron skillet will work just fine.
- Don’t over-marinate. Citrus is great for flavor but too long and it’ll break down the chicken.
- Peach alternatives: Can’t find peaches? Try nectarines or even mango slices. Still summery, still delicious.
- Cilantro hater? Skip it or sub with parsley or basil. We still love you.
A Little Story from My Kitchen
The first time I made this dish, it was a total accident. I had peaches that were just about to turn and some chicken thighs defrosted with no plan. The honey mustard marinade came together from pantry staples, and the salad? Well, it was a gamble — one my family now begs me to make every time peaches are in season. Even my picky 8-year-old said, “This tastes like summer.” I’ll take that over five stars any day.
FAQs About Grilled Honey Mustard Chicken with Peach Salad
Can I use chicken breasts instead of thighs?
Absolutely! Just keep an eye on the cook time — breasts dry out faster, so aim for 4–5 minutes per side depending on thickness.
How should I store leftovers?
Keep the chicken and salad separate in airtight containers. The chicken will last up to 3 days in the fridge. The salad is best fresh but can last a day if needed.
Is this recipe gluten-free?
Yep! Just double-check your mustard and curry powder to be sure they don’t contain any hidden gluten.
Can I make this ahead for meal prep?
Sure can! Grill the chicken in advance and store the salad ingredients separately. Toss it all together when you’re ready to eat.
Conclusion
Grilled Honey Mustard Chicken with Peach Salad isn’t just a recipe — it’s a moment of calm and joy in the middle of your week. It’s the smell of the grill, the sweetness of summer fruit, and that satisfying feeling of getting a really good dinner on the table without breaking a sweat.
So next time you’ve got 30 minutes and a couple of peaches, give this recipe a try. I promise — it’ll taste like summer, no matter the season.
Happy grilling, friends!
More Chicken Magic You’ll Love
If Grilled Honey Mustard Chicken with Peach Salad has made your taste buds do a little happy dance, you’re not alone — and the good news is, the flavor train doesn’t have to stop here! Whether you’re craving more grilled goodness, looking for another fruity-savory pairing, or simply need another weeknight win, these delicious recipes from the Chicken Magic kitchen are just a click away:
- Keep the grilled vibe alive with these Grilled California Avocado Chicken — it’s creamy, tangy, and sunshine-approved.
- Looking for something just as bold but with a smoky twist? You’ll love this BBQ Chicken and Roasted Sweet Potato Bowl that balances sweet, savory, and comforting warmth.
- For another peach-inspired dinner that plays on bold and bright flavors, try the Jalapeño Peach Chicken — spicy, sweet, and totally addictive.
- And if honey mustard is your forever sauce (same here!), you’ll go wild for this crisp and craveable Honey Mustard Chicken Salad — it’s like this recipe’s cooler salad cousin.
Give them a try, save your faves, and keep that chicken magic flowing!
Print
Grilled Honey Mustard Chicken with Peach Salad
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Grilled Honey Mustard Chicken with Peach Salad is a fresh, flavorful summer dish featuring juicy grilled chicken thighs marinated in a zesty honey mustard sauce, served with a vibrant peach and cucumber salad tossed in the same sweet-savory dressing.
Ingredients
For the Honey Mustard Marinade (also used as dressing):
¼ cup honey
3 tablespoons whole grain mustard
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro (optional)
½ teaspoon yellow curry powder
Salt and black pepper to taste
For the Chicken:
1½ to 2 pounds boneless, skinless chicken thighs
For the Peach Salad:
2–3 ripe peaches, sliced
1 cucumber, sliced
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Reserved honey mustard marinade (set aside before marinating the chicken)
Instructions
Make the marinade: In a small bowl, whisk together the honey, mustard, olive oil, lemon juice, garlic, cilantro (if using), curry powder, salt, and pepper.
Set aside dressing: Pour about ¼ cup of the marinade into a separate bowl to use as salad dressing later.
Marinate the chicken: Place chicken thighs in a large zip-top bag or bowl and pour in the remaining marinade. Seal or cover and refrigerate for 30 minutes to 4 hours.
Prep the salad: While the chicken marinates, slice the peaches and cucumbers. Toss them in a large bowl with mint, cilantro, and the reserved marinade. Chill until ready to serve.
Grill the chicken: Preheat your grill or grill pan over medium-high heat. Grill chicken for about 6–7 minutes per side, or until internal temperature reaches 165°F.
Assemble and serve: Serve the grilled chicken over or alongside the peach salad. Garnish with extra herbs if desired and enjoy!
Notes
Don’t over-marinate the chicken—lemon juice can break down the meat if left too long.
If peaches aren’t in season, nectarines or mangoes work great as a substitute.
Cilantro can be swapped with parsley or basil depending on your taste preference.
For a vegetarian version, try grilled tofu or halloumi instead of chicken!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg