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Grilled Chicken Breasts with peach and cucumber salad

2 tbsp olive oil, plus more for the grill

1/4 c mayonnaise

1 tsp sweet paprika

kosher salt & black pepper

4 bone in, skin on chicken breasts (about 4 lbs total) from Dancing Creek Farm

2 peaches, pitted and thinly sliced from Rex Farms Orchard or Three Springs Fruit Farm

2 small cucumbers, thinly sliced, from Earth Spring, Lark Rise, Everblossom or Piney Mountain

1 shallot, thinly sliced

2 tbsp cider vinegar (Yeehaw Farms)

1 tbsp fresh thyme leaves from Lark Rise, Piney Mountain or Everblossom


Heat grill or a grill pan to medium. Just before grilling, oil the grill grate or grill pan.

Mix together the mayo, sweet paprika, and 1/4 tsp each salt & pepper in a small bowl. Loosen the skin from the chicken with your fingers and dividing evenly, spread the mixture underneath. Brush the chicken with 1 tbsp of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an meat thermometer inserted into the thickest part registers 165F, 12 to 15 minutes per side.

Meanwhile, toss the peaches with the cucumbers, shallots, vinegar, thyme and remaining 2 tbsp of oil, and 1/4 tsp each salt & pepper in a large bowl.

Serve the chicken with the peach & cucumber salad.

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