Can I make this without a grill?

Yes. A cast-iron grill pan or skillet on the stovetop gets you most of the char, and the broiler works in a pinch for the peaches.

How spicy is the hot honey?

Mild to medium as written. The cayenne in the marinade is optional and the chili flakes in the honey are easy to scale up or down to taste.

Can I marinate the chicken overnight?

Stick to the 1-4 hour window in the recipe. The vinegar in the marinade can start to break down the chicken's texture if it sits much longer.

What can I serve with hot honey chicken and peaches?

It's rich enough to stand on its own with a simple green salad, or serve it over arugula or alongside grilled corn for a full summer plate.

Hot Honey Chicken Recipe with Charred Peaches

Description

This hot honey chicken recipe pairs Dijon-marinated grilled chicken thighs with charred peaches and a spicy honey-butter glaze. Ready in under an hour and perfect for a summer dinner.

Ingredients

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Chicken:

6-8 boneless, skinless chicken thighs (or bone-in, skin-on if grilling)
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Hot Honey Peaches:

3 ripe peaches, halved and pitted
3 tablespoons honey
1 tablespoon butter
1/2 teaspoon chili flakes (or a dash of hot sauce)
Pinch of salt

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Instructions

Whisk the Dijon mustard, olive oil, vinegar, garlic, honey, paprika, cayenne, salt, and pepper together. Add the chicken, coat well, and marinate in the fridge for 1-4 hours (30 minutes minimum).
Melt the butter with the honey and chili flakes in a small saucepan over low heat. Simmer for 2-3 minutes, until slightly thickened.
Brush the peach halves with a little of the hot honey and grill or sear cut-side down for 2-3 minutes, until caramelized with good char marks. Toss with 1 tablespoon of the hot honey.
Grill or sear the chicken thighs over medium-high heat, 5-7 minutes per side, until charred and cooked through to 165°F internal. Let rest 5 minutes.
Plate the chicken thighs, top with the charred peaches, and drizzle with the remaining hot honey butter. Finish with flaky salt.

Notes

Substitutions: Chicken breasts work in place of thighs (pull at 165°F, they cook faster). Nectarines work in place of peaches. No grill? A cast-iron grill pan or the broiler gets the same char indoors.

Variations: Add blue cheese crumbles for a salty contrast, serve over arugula for a warm dinner salad, or double the cayenne and chili flakes for more heat.

Equipment: Grill or grill pan, instant-read thermometer, tongs, and a small saucepan for the hot honey.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Chicken
Method: Grilling
Cuisine: American