Maple-Mustard BBQ Chicken with Peach Salsa

Name: Maple-Mustard BBQ Chicken with Peach Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 to 6 people
Cuisine: Québécoise
Ingredients: 3 tablespoons (45 ml) of Dijon mustard; 3 tablespoons (45 ml) maple syrup; 3 tablespoons (45 ml) of apple cider vinegar; 3 tablespoons (30 ml) olive oil; 2 garlic cloves, minced; 1 teaspoon (5 ml) paprika; 1/2 teaspoon (2.5 ml) hot pepper flakes; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 8 boneless, skinless chicken thighs; 2 peaches, diced; 2 Lebanese cucumbers, diced; 2 green onions, finely chopped; 3 tablespoons (45 ml) finely chopped fresh mint; 1 avocado, sliced; A few mint leaves; Hot pepper flakes, to taste

Maple-mustard chicken is a classic that never disappoints, especially when grilled to perfection on the barbecue. The marinade is slightly sweet, just spicy enough, and incredibly flavorful. The chicken thighs stay tender and juicy even after grilling.

For a touch of freshness, serve the chicken thighs with my peach, cucumber, and mint salsa, the best salsa for summer. It’s super easy to make and simply delicious.

This easy recipe can be made for a weeknight dinner or for entertaining friends on the patio and is served with rice, roasted potatoes, or a salad.

Servings: 4 to 6 people
Preparation time: 20 minutes
Cooking time: 10 minutes
Marinating time: 30 minutes

See the recipe

Good to know

If your peaches aren’t ripe yet, let them sit at room temperature for a few days before making the salsa. The juicier and sweeter the peaches are, the better they will balance the marinade’s spicy and tangy flavors.

Ingredients

Maple-Mustard BBQ Chicken

3 tablespoons (45 ml) of Dijon mustard
3 tablespoons (45 ml) maple syrup
3 tablespoons (45 ml) of apple cider vinegar
3 tablespoons (30 ml) olive oil
2 garlic cloves, minced
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) hot pepper flakes
3/4 teaspoon (3.75 ml) salt
Pepper, to taste
8 boneless, skinless chicken thighs

Peach Salsa

2 peaches, diced
2 Lebanese cucumbers, diced
2 green onions, finely chopped
3 tablespoons (45 ml) finely chopped fresh mint

Toppings

1 avocado, sliced
A few mint leaves
Hot pepper flakes, to taste

NEW!

The cutting board

Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time. It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.

Shop

Preparation

Maple-Mustard BBQ Chicken

In a large bowl, combine all the ingredients except the chicken. Set aside 1/3 cup (80 ml) of the marinade for the peach salsa. Add the chicken and marinate it in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat. Oil the grates, then cook the chicken thighs for about 5 minutes on each side or until cooked through. Let the chicken rest for 5 to 10 minutes.

Peach Salsa

In a bowl, combine the salsa ingredients and the reserved marinade. Serve the salsa over the chicken thighs and garnish with the toppings.