Makes: 4 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Recipe Note: Gluten Free, Paleo Friendly

  • Make it Whole30 and/or Dairy Free: leave out the goat cheese
  • Make it Keto: leave out the peaches
BLOG chicken thighs 2

Recipe Development, Photography and Food Styling by: Lauren Grant


2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
½ cup Sir Kensington’s Dijon Balsamic Vinaigrette, divided
1 teaspoon salt
½ teaspoon black pepper
6 cups arugula or mixed spring greens
2 peaches, pitted and cut into wedges
¼ cup thinly sliced shallot
¼ cup toasted sliced almonds
2 ounces fresh goat cheese, crumbled


  1. Combine chicken, ¼ cup vinaigrette, 1 teaspoon salt and ½ teaspoon black pepper in a bowl or resealable bag. Toss to combine and refrigerate for 30 minutes or up to 12 hours.
  2. Preheat the grill to medium-high.
  3. Brush grill grate with oil. Place thighs skin side-down directly on grate and cook for 5 minutes. Flip and continue to cook until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF, 8–10 minutes.
  4. Toss arugula, peaches, and shallot with remaining ¼ cup vinaigrette. Sprinkle almonds and goat cheese over salad.
  5. Serve salad with chicken thighs, drizzling with more vinaigrette if desired.