Rating: 3 stars
104 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 26
  • 2 star values: 26
  • 1 star values: 14
  • 104 Ratings
Dawn Perry

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Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve the chicken with the peach and cucumber salad.

Nutrition Facts

483 calories; fat 32g; saturated fat 6g; cholesterol 116mg; sodium 410mg; protein 40g; carbohydrates 8g; sugars 5g; fiber 1g; iron 2mg; calcium 38mg.
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