Grilled Hot Honey Chicken with Fresh Peach Salsa Recipe
This Grilled Hot Honey Chicken with Fresh Peach Salsa is a perfect summer dish combining sweet, spicy, and savory flavors. Juicy grilled chicken thighs or breasts are slathered with a homemade hot honey sauce and topped with a refreshing, zesty peach salsa featuring fresh peaches, jalapeño, red onion, cilantro, and lime juice. It’s a vibrant, crowd-pleasing meal ideal for warm-weather dinners.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
For the Chicken:
- 1½ lbs. boneless skinless chicken thighs or chicken breasts (about 4 breasts)
- Olive oil, to brush over the chicken
- 1 tsp smoked paprika, for seasoning
- 1 tsp cumin, for seasoning
- 1 tsp salt, for seasoning
- 1 tsp black pepper, for seasoning
For the Hot Honey Sauce:
- 1 cup honey
- 4 garlic cloves, minced
- 1 Tbsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp salt
For the Peach Salsa:
- 3–4 large peaches, diced
- 1 large jalapeño, deseeded and finely diced
- ¼ cup red onion, diced
- ¼ cup chopped cilantro
- 1 lime, juiced (or more to taste)
- Salt, to taste
Instructions
- Make the peach salsa: In a bowl, combine the diced peaches, jalapeño, red onion, and chopped cilantro. Squeeze the lime juice over the mixture and toss everything together until evenly coated. Taste and adjust by adding more lime juice or salt if needed. Cover the salsa and refrigerate until ready to serve.
- Prepare the hot honey sauce: In a small pot or saucepan, combine the honey, minced garlic, red pepper flakes, smoked paprika, and salt. Heat over low heat while stirring frequently until the sauce becomes runny and warm. Avoid boiling the sauce. This is best made right before grilling the chicken.
- Preheat the grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking during cooking.
- Prepare the chicken: While the grill heats up, brush the chicken on both sides with olive oil. Season each side generously with smoked paprika, cumin, salt, and black pepper.
- Cook the chicken: Place the chicken on the hot grill and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (75°C). During the last 2-3 minutes of grilling, generously brush the hot honey sauce over both sides of the chicken. Once cooked, transfer the chicken to a tray to rest.
- Serve: Spoon the fresh peach salsa over each chicken piece and serve with the remaining hot honey sauce on the side for extra flavor. Enjoy immediately.
Notes
- You can substitute chicken breasts for thighs depending on preference.
- If you don’t have a grill, baking the chicken at 400°F for 20-22 minutes then brushing with the hot honey sauce works well.
- Make sure not to boil the hot honey sauce to preserve its delicate flavor and texture.
- Adjust the heat level of the sauce by varying the amount of red pepper flakes.
- The peach salsa can be made ahead and refrigerated for up to 24 hours to let flavors meld.
