Grilled Honey-Mustard Chicken With Arugula and Plum Salad

Grilled Honey-Mustard Chicken With Arugula and Plum Salad
Christopher Baker
Brush the chicken with a mixture of honey, mustard, and thyme while grilling to give it a sweet and tangy glaze.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

3
tablespoons
honey
2
tablespoons
Dijon mustard
1
tablespoon
chopped fresh thyme
4
tablespoons
olive oil
8
bone-in, skin-on chicken thighs (about 2 1/2 pounds)
kosher salt and black pepper
2
tablespoons
red wine vinegar
2
bunches arugula, thick stems removed (6 cups)
2
plums, pitted and thinly sliced

Directions

  1. In a small bowl, whisk together the honey, mustard, thyme, and 1 tablespoon of the oil.
  2. Heat grill to medium-low. Season the chicken with ¹/₄ teaspoon each salt and pepper. Grill, covered, turning occasionally, until cooked through, 25 to 30 minutes; brush frequently with the honey mixture during the last 5 minutes of cooking.
  3. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining 3 tablespoons of oil, and ¹/₄ teaspoon each salt and pepper. Add the arugula and plums and toss to combine. Serve with the chicken.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 601
  • Fat 38 g
  • Sat Fat 9 g
  • Cholesterol 140 mg
  • Sodium 586 mg
  • Protein 42 g
  • Carbohydrate 24 g
  • Sugar 19 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 252 mg
What does this mean? See Nutrition 101.