Grilled Balsamic Chicken with Peach Salad
Serves 4
10 mins prep
20 mins cook
1440 mins Marinade Time
30 mins total
Perfect for meal prep or a flavorful dinner, this grilled balsamic chicken with a peach salad is the ideal summer meal. It's packed with protein (45 grams!) and with a unique girardinia (Italian style oil and vinegar salad), it just keeps getting better with time! Get ready to fall head over heels for this fun take on grilled chicken.
Chicken
Salad Topping
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Before you begin, know that this recipe is meant to be prepared the day before you eat it. This is to give the chicken time to marinate and the salad time to pickle in the fridge.
But! To make it for dinner, marinade the chicken for 30 minutes while you make the peach salad. Then leave the salad in the fridge while you grill the chicken. It won't be quite as flavorful, but still tasty!
First, marinade the chicken by combining the 2/3 cup white vinegar, 1/2 cup olive oil, 1 1/2 tsp salt and pepper, 2 tsp oregano, 4 tsp whole grain mustard, and 2 tbsp balsamic glaze in a large ziplock bag. Give it a good shake to mix everything together and then add the 2 lb boneless, skinless chicken thighs Place in the fridge to marinate for at least 30 minutes but preferably overnight.
Make the salad by finely chopping (like super finely chopping, esepcially mincing) the 4 carrots, 2 celery stalk, 1 peach, 2 jalapeno, and grate the 2 clove garlic. In a large jar, add the 2 tsp whole grain mustard, 1 tsp salt and pepper, 1/3 cup white vinegar, 1/4 cup olive oil, and 2 bay leaf and mix together. Then, add the chopped ingredients and the dressing to a large tubber ware and pop it in the fridge for the flavors to really develop.
You can also portion it into meal prep containers to pre-portion it out.
Once the chicken has marinated, it's time to grill! Discard any excess marinade. Cook on the grill for roughly 10-15 (more for chicken breasts, depending on thickness) minutes, flipping every 5 minutes. Use a cooking brush to brush on an additional 3 tbsp balsamic glaze on each side of the chicken when grilling. Cook to an internal temperature of 165 degrees F.
Top the grilled chicken with the pickled peach salad and enjoy!
Or, place the grilled chicken in your meal prep container (separate from the peach salad) along with grain of choice. We love lentils or naan bread! This way, you can reheat everything but the salad and top with a cold salad so it tastes nice and fresh!
