Grilled Honey-Mustard Chicken With Arugula and Plum Salad

honey-mustard-chicken-plum-arugula-salad
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 601 calories
    • 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

Ingredients

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