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First, make the chicken marinade – in a large bowl, add the honey, mustard, olive oil, lemon juice, cilantro, garlic, curry powder, red pepper, salt, and pepper. until smooth. whisk until mixed. reserve ¼ cup of marinade. add the chicken thighs to the bowl and mix/stir to coat. cover and let marinate in the fridge for at least 30 minutes
You can either grill the chicken or cook in a pan. i used a pan because our grill is currently out of commission, but would prefer grilled!! preheat the grill (or a cast iron) to medium-low. place the chicken thighs on the grill (or pan) and cook until the chicken begins to char (3-4 minutes per side). flip, continue cooking, turning occasionally, until the internal temperature reaches 165°F
Place the cooked chicken on a plate and let the chicken rest, covered
Meanwhile, make the salad. in a large bowl, add the sliced cucumbers, peaches, cilantro, lemon juice, and the reserved honey mustard marinade, and salt