Grilled Barbecue Chicken and Peach Salad | America's Test Kitchen

Ingredients

• 6 (3- to 5-ounce) boneless, skinless chicken thighs , trimmed
• 1 teaspoon smoked paprika
• 1 teaspoon table salt , divided
• ¾ teaspoon pepper , divided
• 6 tablespoons barbecue sauce , divided
• 2 peaches , halved and pitted
• ¼ cup extra-virgin olive oil
• 2 tablespoons cider vinegar
• 10 ounces (10 cups) mesclun and baby spinach mix
• 4 ounces goat cheese , crumbled (1 cup)
• ½ red onion , sliced thin and rinsed