Grilled Chicken Breasts With Peach and Cucumber Salad

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Photo by Anna Williams
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 483 calories
    • Fat 32 g
    • Sat Fat 6 g
    • Cholesterol 116 mg
    • Sodium 410 mg
    • Protein 40 g
    • Carbohydrate 8 g
    • Sugar 5 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 38 mg

Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.

Mix together the mayonnaise, paprika, and ¼ teaspoon each salt and pepper in a small bowl. Loosen the skin from the chicken with your fingers and, dividing evenly, spread the mayonnaise mixture underneath. Brush the chicken with 1 tablespoon of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 165° F, 12 to 15 minutes per side.

Meanwhile, toss the peaches with the cucumbers, shallot, vinegar, thyme, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Ingredients

  1. Check 3 tablespoons olive oil, plus more for the grill
  2. Check 1/4 cup mayonnaise
  3. Check 1 teaspoon sweet paprika
  4. Check kosher salt and black pepper
  5. Check 4 bone-in, skin-on chicken breasts (about 4 pounds total)
  6. Check 2 peaches, pitted and thinly sliced
  7. Check 2 small cucumbers, thinly sliced
  8. Check 1 shallot, thinly sliced
  9. Check 1 tablespoon cider vinegar
  10. Check 1 tablespoon fresh thyme leaves

Directions

  1. Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
  2. Mix together the mayonnaise, paprika, and ¼ teaspoon each salt and pepper in a small bowl. Loosen the skin from the chicken with your fingers and, dividing evenly, spread the mayonnaise mixture underneath. Brush the chicken with 1 tablespoon of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 165° F, 12 to 15 minutes per side.
  3. Meanwhile, toss the peaches with the cucumbers, shallot, vinegar, thyme, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  4. Serve the chicken with the peach and cucumber salad.