Ingredients

Honey Mustard Chicken:

• 1/2 cup honey
• 1/2 cup whole-grain mustard
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, grated
• 1 tbsp yellow curry powder
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp crushed red pepper flakes
• 2 & 1/2 pounds boneless, skinless chicken thighs

Peach Salad:

• 6 Persian cucumbers, cut into 1 & 1/2-inch pieces, halved length-wise and smashed
• 2 peaches, pitted and thinly sliced
• 1/2 cup loosely packed fresh cilantro, chopped, plus more for garnish
• 1/2 cup loosely packed fresh mint leaves, roughly chopped, plus more for garnish
• 1/4 cup lemon juice (from 2 lemons)
• 1/2 tsp kosher salt

Instructions

In a large bowl, whisk together the honey, mustard, olive oil, lemon juice, cilantro, garlic, curry powder, salt, pepper, and red pepper until smooth. Reserve 1/4 cup of marinade. Add the chicken to the bowl and turn to coat. Cover and let marinate refrigerated for at least 30 minutes.

Preheat the grill on medium-low. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook until the chicken begins to char, about 4 minutes per side. Brush the chicken with the marinade remaining in the bowl and continue cooking, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 minutes more.

Meanwhile, make the salad. In a medium bowl, toss the cucumbers, peaches, cilantro, and mint with the lemon juice, 1/4 cup reserved honey mustard marinade, and salt. Let marinate at room temperature for about 10 minutes.

Arrange the chicken on a large platter and top with the peach salad. Garnish with cilantro and mint and serve family-style.

Recipe from The Modern Proper