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Hot Honey Chicken with Peach Pico de Gallo

A delightful blend of sweet and spicy chicken paired with refreshing peach pico de gallo, perfect for summer dinners or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts Tender and juicy protein source for the main dish.
  • 1/4 cup hot honey Provides a sweet yet fiery glaze that enhances flavor.
  • 2 tablespoons lemon juice Adds brightness and a tangy kick to the marinade.
  • 2 tablespoons avocado oil or olive oil Adds richness and helps the marinade adhere to the chicken.
  • 2 cloves garlic Provides aromatic depth and savory flavor.
  • 1 teaspoon smoked paprika Delivers a subtle smokiness and depth of color.
  • 1 teaspoon kosher salt Essential for seasoning and enhancing the flavors of the chicken.
  • 1-2 tablespoons extra hot honey For drizzling, to intensify the sweetness and heat.
For the Peach Pico de Gallo
  • 2 medium peaches Offers a sweet, juicy contrast in the pico de gallo.
  • 2 medium tomatoes Adds hydration and freshness to the pico de gallo.
  • 1/4 cup chopped cilantro Brings a burst of herbal freshness.
  • 1/4 cup diced red onion Provides crunch and a mild sharpness.
  • 1 medium jalapeño pepper Infuses heat and complexity into the pico de gallo.
  • 1 tablespoon lime juice Adds acidity and balances the sweet and spicy flavors.
  • 1/2 teaspoon black pepper For an additional layer of flavor and seasoning.

Method
 

Preparation
  1. STEP 1: Slice the chicken. Cut the chicken breasts in half widthwise and season them with salt and pepper.
  2. STEP 2: Prepare the marinade. In a medium bowl, whisk together the hot honey, lemon juice, oil, garlic, smoked paprika, and salt. Pour this mixture over the chicken and marinate for at least 30 minutes or up to overnight.
Cooking
  1. STEP 3: Preheat the grill. Set the grill to high heat and oil the grates to prevent sticking.
  2. STEP 4: Grill the chicken. Grill the chicken for 3 to 5 minutes per side or until the internal temperature reaches 165 degrees F. Rest the chicken for 5 to 10 minutes, covered with foil.
Serving
  1. STEP 5: Make the pico de gallo. While the chicken is resting, combine the peaches, tomatoes, cilantro, onion, jalapeño, lime juice, salt, and pepper in a bowl. Stir to mix well.
  2. STEP 6: Finish and serve. Drizzle the grilled chicken with hot honey and serve with the peach pico de gallo on the side.

Notes

For maximum flavor, marinate the chicken overnight if possible. Adjust the jalapeño quantity based on your heat preference; you can even omit it for a milder version.