Grilled Barbecue Chicken and Peach Salad
By Jessica RudolphPublished on May 2, 2023
Time
1 hour
Yield
Serves 4
Ingredients
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed1 teaspoon smoked paprika 1 teaspoon table salt, divided¾ teaspoon pepper, divided6 tablespoons barbecue sauce, divided2 peaches, halved and pitted¼ cup extra-virgin olive oil 2 tablespoons cider vinegar 10 ounces (10 cups) mesclun and baby spinach mix4 ounces goat cheese, crumbled (1 cup)½ red onion, sliced thin and rinsed
Before You Begin
Our favorite supermarket barbecue sauce is Bull’s-Eye Original BBQ Sauce. Look for mesclun mix that includes baby spinach; if you can’t find any, combine a 5-ounce container of mesclun with a 5-ounce container of baby spinach. Top the salad with chopped smoked almonds for extra crunch.
Instructions
- Pat chicken dry with paper towels and sprinkle with paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 12 to 16 minutes. Brush chicken all over with ¼ cup barbecue sauce and grill until sauce is sticky and charred, 1 to 2 minutes, flipping halfway through grilling. Transfer to cutting board and tent with foil.
- Grill peaches cut sides down over hot fire until lightly caramelized, 2 to 4 minutes. Transfer to cutting board.
- Slice chicken ½ inch thick and cut peaches into ¾-inch pieces. Whisk oil, vinegar, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons barbecue sauce together in large bowl. Add mesclun, goat cheese, onion, and peaches and toss to combine. Top salad with chicken. Serve.
Time
1 hourYield
Serves 4Ingredients
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1 teaspoon smoked paprika
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons barbecue sauce, divided
2 peaches, halved and pitted
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun and baby spinach mix
4 ounces goat cheese, crumbled (1 cup)
½ red onion, sliced thin and rinsed
Ingredients
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1 teaspoon smoked paprika
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons barbecue sauce, divided
2 peaches, halved and pitted
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun and baby spinach mix
4 ounces goat cheese, crumbled (1 cup)
½ red onion, sliced thin and rinsed
Ingredients
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1 teaspoon smoked paprika
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons barbecue sauce, divided
2 peaches, halved and pitted
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun and baby spinach mix
4 ounces goat cheese, crumbled (1 cup)
½ red onion, sliced thin and rinsed
Why This Recipe Works
Sweet and tangy barbecue sauce added a rich, smoky flavor to the salad dressing, complementing the grilled chicken and peaches.
Before You Begin
Our favorite supermarket barbecue sauce is Bull’s-Eye Original BBQ Sauce. Look for mesclun mix that includes baby spinach; if you can’t find any, combine a 5-ounce container of mesclun with a 5-ounce container of baby spinach. Top the salad with chopped smoked almonds for extra crunch.
Instructions
- Pat chicken dry with paper towels and sprinkle with paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 12 to 16 minutes. Brush chicken all over with ¼ cup barbecue sauce and grill until sauce is sticky and charred, 1 to 2 minutes, flipping halfway through grilling. Transfer to cutting board and tent with foil.
- Grill peaches cut sides down over hot fire until lightly caramelized, 2 to 4 minutes. Transfer to cutting board.
- Slice chicken ½ inch thick and cut peaches into ¾-inch pieces. Whisk oil, vinegar, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons barbecue sauce together in large bowl. Add mesclun, goat cheese, onion, and peaches and toss to combine. Top salad with chicken. Serve.
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