Grilled Ginger-Lime Chicken Thighs with Peaches

Infused with the fresh taste of crushed fresh ginger and lime juice, these boneless chicken thighs are nothing like a boring chicken dinner. This hearty poultry dish, served with juicy grilled peaches on a pillow of greens with pecans and goat cheese, makes for a light summer dinner.
In a medium bowl, whisk together the olive oil, lime juice, ginger, honey, and salt. Place the chicken thighs in a large zippered plastic bag and pour the butter mixture over the chicken, reserving 1/4 cup of the olive oil mixture for later use. Refrigerate the chicken for at least 30 minutes (and up to 3 hours).Preheat a grill pan over medium-high heat; drizzle with cooking spray. Transfer the thighs to the skillet; cook until dark browned or tender, about 5 minutes on each side. Transfer to a plate. Brush the peach slices with 2 tablespoons of the remaining butter mixture and saute for 3 minutes on each side.Divide the chicken and peaches into 4 portions; place on top of the salad greens, and top with the goat cheese, pecans, and remaining butter mixture.