Garlic & Herb Chicken with grilled peaches and lemon-parm salad

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This grilled garlic-herb chicken is the kind of summer meal that feels effortless but hits every note: juicy fire-grilled chicken thighs, smoky peaches and red onion, and a crisp arugula salad dressed in lemon and Parm. The combination of savory, sweet, and bright flavors makes this an ideal plate for a warm evening.

The recipe leans into Mediterranean-style herbs and garlic, balanced with a lemony marinade and finished with a clean olive oil dressing. Grilled peaches bring sweetness and smoke, while the salad adds structure and a creamy pop of feta. The whole thing comes together simply, with big flavors and rustic plating.

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This dish is all about balance: juicy grilled chicken with garlic and fresh herbs, caramelized stone fruit, flame-charred onion, and a cool salad on the side. The salad is dressed simply but elevated with Parmigiano Reggiano and lemon, and finished with a handful of crumbled feta. Every bite gives you contrast—sweet, savory, tangy, creamy, fresh.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Kabob Skewers

• Mixing Bowl

• Microplane/Zester

• Citrus Juicer

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DIRECTIONS

STEP 1: MARINATE

• Combine all chicken marinade ingredients

• Coat chicken evenly and marinate for 1 hour (or at least 30 minutes).

STEP 2: GRILL CHICKEN

• Preheat grill to medium-high.

• Grill chicken until cooked through and lightly crisped, flipping as needed (internal temp 175°F).

• Rest 10 minutes before slicing.

• Serve with grilled lemons for squeezing.

STEP 3: PEACHES

• Slice peaches into thick wedges and skewer.

• Brush with oil and season lightly with garlic salt.

• Grill 2–3 minutes per side until caramelized and tender.

STEP 4: RED ONION

• Skewer red onion chunks, brush with oil, and season with garlic salt.

• Grill 6–8 minutes total until charred at edges and tender.

STEP 5: SALAD

• Whisk 3 TBSP olive oil, 1 1/2 TBSP lemon juice, 1 tsp honey, 2 TBSP finely grated Parmigiano Reggiano, 1 grated garlic clove, kosher salt, and black pepper.

• Toss with 4 C arugula (or kale).

• Top with crumbled feta.

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INGREDIENTS

Makes 4-5 servings

GARLIC & HERB CHICKEN

• 2 lbs boneless skinless chicken thighs

• 1/4 C olive oil

• Juice and zest of 1 lemon

• 2 tsp finely chopped fresh oregano

• 1 tsp finely chopped fresh thyme

• 1 tsp finely chopped fresh dill

• 1 TBSP finely chopped fresh parsley

• 3 garlic cloves, minced

• 1 1/2 tsp Dijon mustard

• 1 1/2 tsp kosher salt

• 3/4 tsp cracked black pepper

• 2-3 lemons, halved and grilled (for serving)

GRILLED PEACHES

• 5 firm ripe peaches, sliced into thick wedges

• Olive oil (for brushing)

• Garlic salt

GRILLED RED ONION

• 1 large red onion, cut into chunks

• Olive oil (for brushing)

• Garlic salt

LEMON-PARM SALAD

• 4 C arugula (or substitute chopped kale)

• 3 TBSP olive oil

• 1 1/2 TBSP lemon juice

• 1 tsp honey

• 2 TBSP finely grated Parmigiano Reggiano

• 1 garlic clove, grated

• Kosher salt (to taste)

• Cracked black pepper (to taste)

• Feta cheese, crumbled

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