Joy to the Food

1 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!
0 First, marinade the chicken by combining the [wprm-ingredient text="2/3 cup white vinegar" uid="1"], [wprm-ingredient text="1/2 cup olive oil" uid="2"], [wprm-ingredient text="1 1/2 tsp salt and pepper" uid="3"], [wprm-ingredient text="2 tsp oregano" uid="4"], [wprm-ingredient text="4 tsp whole grain mustard" uid="7"], and 2 tbsp balsamic glaze in a large ziplock bag. Give it a good shake to mix everything together and then add the [wprm-ingredient text="2 lb boneless, skinless chicken thighs" uid="0"] Place in the fridge to marinate for at least 30 minutes but preferably overnight.
2 Make the salad by finely chopping (like super finely chopping, esepcially mincing) the [wprm-ingredient text="4 carrots" uid="9"], [wprm-ingredient text="2 celery stalk" uid="10"], [wprm-ingredient text="1 peach" uid="11"], [wprm-ingredient text="2 jalapeno" uid="14"], and grate the [wprm-ingredient text="2 clove garlic" uid="12"]. In a large jar, add the [wprm-ingredient text="2 tsp whole grain mustard" uid="13"], [wprm-ingredient text="1 tsp salt and pepper" uid="16"], [wprm-ingredient text="1/3 cup white vinegar" uid="17"], [wprm-ingredient text="1/4 cup olive oil" uid="18"], and [wprm-ingredient text="2 bay leaf" uid="15"] 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.
3 Once the chicken has marinated, it's time to grill! 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. 
4 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!