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  • Cook's Country

    DINNER TONIGHT

    May 02, 2023 7 minutes

    DINNER TONIGHT / SERVES 4 / 1 ¼ HOURS

    DINNER TONIGHT / SERVES 4 / 1¼ HOURS

    DINNER TONIGHT / SERVES 4 / 1 HOUR

    DINNER TONIGHT / SERVES 4 / 3O MINUTES

    Grilled Barbecue Chicken and Peach Salad

    Our favorite supermarket barbecue sauce is Bull’s-Eye Original BBQ Sauce. Rinsing the red onion tames its pungency. Top the salad with chopped smoked almonds for extra crunch.

    6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed1 teaspoon smoked paprika1 teaspoon table salt, divided¾ teaspoon pepper, divided6 tablespoons barbecue sauce, divided2 peaches, halved and pitted¼ cup extra-virgin olive oil2 tablespoons cider vinegar10 ounces (10 cups) mesclun and baby spinach mix4 ounces goat cheese, crumbled (1 cup)½ red onion, sliced thin and rinsed

    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

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