Name: Grilled Barbecue Chicken and Peach Salad
Total time: 1 h
Yield: Serves 4
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

Boneless, skinless thighs have a higher fat content that keeps them juicy when exposed to the high heat of the grill, making them the perfect choice for this salad. Sprinkling the chicken with smoked paprika before grilling helped build a lightly spiced crust that echoed the smoky depth of the barbecue sauce applied at the end. Waiting to apply the sauce was essential: when added earlier, the sugar in the sauce burned and turned bitter long before the chicken was cooked. Grilling the peach halves cut side down concentrated their sweetness and added a gentle smokiness that made them far more interesting in the salad than raw fruit would be. Whisking two tablespoons of barbecue sauce directly into the vinaigrette weaved a subtle smokiness through every leaf of the salad, uniting the entire dish. Creamy goat cheese crumbled over the top provided richness and a cool, tangy contrast to the warm chicken and caramelized 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.