Grilled Honey Mustard Chicken with Peach Salad

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  0.5 cup Honey
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  0.5 cup Mustard, Whole Grain
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  1 Garlic(3g)
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  1 tbsp Curry Powder, Ground
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Red pepper flakes
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  2.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  6 Cucumber(1206g)
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  2 Peach(300g)
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  0.5 cup Cilantro, Fresh
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  0.5 cup Mint, Fresh
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  0.5 tsp ½ teaspoon kosher salt

Instructions

1. 1Whisk together the honey, whole grain mustard, olive oil, fresh lemon juice, fresh cilantro, fresh garlic, curry powder, kosher salt, cracked black pepper, and red pepper flakes in a large bowl until smooth. Reserve ¼ cup of marinade in a separate small bowl. Add the chicken thighs to the remaining marinade, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes.
2. 2Preheat your grill to medium-high heat (about 400°F). Remove the chicken thighs from the marinade, allowing excess to drip off, and place skin-side down on the hot grill grates. Cook 5–6 minutes over medium-high heat until the skin is golden brown and begins to char.
3. 3Flip the chicken, brush with the reserved ¼ cup marinade, and cook 5–7 minutes more over medium-high heat, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer.
4. 4While the chicken cooks, combine the raw cucumber, raw peach (diced), fresh cilantro, fresh mint, and fresh lemon juice in a medium bowl. Toss gently, season with the kosher salt, and let sit at room temperature for 10 minutes.
5. 5Transfer the cooked chicken to a cutting board and let rest 5 minutes.
6. 6Divide the chicken evenly into 6 airtight meal prep containers while still warm. Top each portion with the peach salad, dividing evenly.
7. 7Seal the containers and refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through before serving, or eat cold.