Main MealsSalads06.29.2026

Peach BBQ Chicken Thighs & Corn Salad

Name: Peach BBQ Chicken Thighs & Corn Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 can sweetcorn; 2 medium peaches, diced; 1/2 cup cherry tomatoes, quartered; 1 mini cucumber, diced; 2 tbsp red onion, diced; 1-2 green onions, sliced; 1 jalapeño, diced; 1/2 lime, juiced; 2 lb boneless skinless chicken thighs; 2 tsp salt; 1 tsp black pepper; 2 tbsp BBQ spice blend; 1 tbsp avocado oil; 3-4 fresh peaches, peeled and chopped; 1/4 cup water; 1 cup store-bought BBQ sauce; 2 tbsp apple cider vinegar; 2 tbsp honey; 5 clove garlic; 1/2 small onion; 1 tbsp Dijon mustard; 1 tsp smoked paprika; 2 tsp olive oil; Salt & pepper, to taste

Prep Time: 20 min

Total Time: 40 min

Serves 4

Smoky grilled chicken thighs glazed in a homemade peach BBQ sauce, served with a bright, juicy peach and corn salad for the ultimate summer plate.

Nutrition Facts

Per serving · 1 serving (of 4)

Calories 390 kcal
Fat 9.4g
Protein 42g
Carbs 31g
Fiber 3.4g
Sugar 18.3g
Sodium 400mg

Ingredients

For the peach & corn salad

1 can sweetcorn
2 medium peaches (diced)
½ cup cherry tomatoes (quartered)
1 mini cucumber (diced)
2 tbsp red onion (diced)
1-2 green onions (sliced)
1 jalapeño (diced)
½ lime (juiced)

For the bbq chicken

2 lb boneless skinless chicken thighs
2 tsp salt
1 tsp black pepper
2 tbsp BBQ spice blend
1 tbsp avocado oil

For the peach bbq sauce

3-4 fresh peaches (peeled and chopped)
¼ cup water
1 cup store-bought BBQ sauce
2 tbsp apple cider vinegar
2 tbsp honey
5 clove garlic
½ small onion
1 tbsp Dijon mustard
1 tsp smoked paprika
2 tsp olive oil
Salt & pepper (to taste)

Instructions

In a bowl, combine the diced peaches, corn, cucumber, tomatoes, and onions. Squeeze the lime over the salad and add salt & pepper to taste. Set in the fridge while the chicken cooks.

Pat the chicken completely dry. Drizzle with avocado oil and rub to coat evenly. Season all over with salt, black pepper, and BBQ spice blend.

Add the peaches, BBQ sauce, honey, apple cider vinegar, garlic, onion, dijon mustard, smoked paprika, and olive oil to a blender. Blend until completely smooth. Taste the sauce and adjust as needed.

Divide the sauce in half. Reserve one half for brushing on the grill. Transfer the other half to a saucepan.

Place the saucepan over medium heat and simmer for 5-8 minutes until slightly thickened. Keep warm.

Preheat grill to medium heat and oil the grates. Place the chicken on the grill with no sauce. Cook undisturbed for 4-5 minutes to develop char.

Flip, then begin brushing with the reserved sauce. Continue flipping and brushing every couple of minutes, layering the glaze as it caramelizes. Cook until the chicken reaches 165°F and is glossy with light char, about 10-12 minutes total.

Transfer to a cutting board and let rest for a few minutes.

Toss the chicken lightly with some of the warm, simmered sauce. Serve with extra sauce on the side and the peach & corn salad.